September 05, 2017

Danadar | How to make Danadar Mishti

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Danadar is my choice for D in the A to Z Bengali Sweets Series.  In this google book, I read about Danadar, Danadar Sandesh and Dilbahar. I couldn’t understand the Dilbahar recipe. So I shortlisted Danadar and Danadar Sandesh. I knew one is boiled version of the chhana and the other a Sandesh version. However, reading and trying to understand how these two are cooked, was going over my head.

I even referred to this site that talks about the sweets available in different sweet shops in Kolkata. The other choice I had was Dilkhush, Darbesh, whose recipes I couldn’t lay my hands on.

Later I came across another Danadar recipe where the author talks about frying the sweet like gulab jamun but not entirely and then soaking in sugar syrup like Rasgulla. Once done, she says it has to be rolled in sugar. Finally, she didn’t do that but went ahead leaving it in sugar syrup. So in all that confusion, I was still hesitant to go ahead.

Then when I was chatting with Sayantani, I mentioned about this Danadar recipe and she promptly shared another source. This one was more clear and I decided to go ahead with this.

Danadar is a dry version of Rasgulla. It is prepared similarly to how Rasogolla, Chum Chum and Rajbhog are made. However, it is dry with syrup still clinging on the outside, or rather dried sugar crystals are formed. Unlike the Rasgulla, where the sugar syrup is mild, this sugar syrup is thick and it is 1: 1 ratio of sugar to water. Once you boil the chhana in the preferred shape, it is then cooked further in the sugar syrup until it gets completely coated and dry. In the end, you will end up having a crunchy sweet, with a thick sugar layer coating it. Sometimes it is rolled over sugar as well in shops.

Essentially, this is similar to those fried sweets dipped in sugar like the Kaja, Gujiyas where the sugar crystallizes after drying off. I read that this is also one of the popular sweets sold in shops in West Bengal.

As I had mentioned already, I made 3 batches for each type of Bengali Sweets. In that, I took one batch which was approximately 1 cup or 250 ml milk. This yields about 4 to 5 numbers depending on the size and best suited since I was making so many varieties.

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

Danadar

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli

How to make Danadar

Danadar Mishti

Step by Step Pictures for making Soft chhana for Boiled Bengali Sweets

Step by Step Pictures for Kneading the fresh Chhana for Boiled Bengali Sweets

Step By Step Pictures for Making Danadar

Danadar | How to make Danadar Mishti

Ingredients Needed:

For the Danadar

1 cup Milk / 250 ml (Full Cream Milk will be best)
2 tsp Lemon Juice (you may not use all of this)

For Sugar syrup

1 cup Sugar
1 cup Water
2 to 3 Cardamom

Other Ingredients
1 / 4 cup Mixed Nuts
Few Dried Rose Petals

How to make Danadar

Making the Danadar

Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and should have enough moisture.
Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.

Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.

Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.

When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.

Now gather the chhana again and divide into equal balls. Shape them into a cylindrical shape or a wide rectangle shape of about 2 inches in height, 1/2 inch width. Set it aside covered.

Making the Sugar Solution for boiling the Danadar

The ratio of sugar to water is 1: 1 for Danadar. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil, add the cardamom.

When the water starts rolling boil, and the sugar is melted, gently drop in the danadar, reduce the flame and let it get cooked for about 5 minutes with a lid closed.

After 5 minutes, remove the cover, flip the danadar to the other side. By now the Danadar would have doubled. Continue the flame on low flame, cook for another 10 mins.

By now the syrup would have become very thick and starts to get dry with the Danadar nicely coated with sugar. Switch off and carefully the danadar from excess sugar syrup and let it cool down. This can be refrigerated or served at room temperature

Before serving garnish with rose petals and loads of finely chopped nuts.

Danadar | How to make Danadar Mishti
Danadar is a Bengali Sweet cooked similarly as Rasgolla and soaked in a thick sugar syrup that finally makes the sweet crunchy. You will also find most sweet shops rolling this over sugar to coat the outside.
Servings5 pieces
Prep Time10 minutes
Cook Time15 minutes
Ingredients
For the Danadar
  • 1cup Milk/ 250 ml (Full Cream Milk will be best)
  • 2tsp Lemon Juiceyou may not use all of this
For Sugar syrup
Other Ingredients
Instructions
Making the Danadar
  1. Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and should have enough moisture. Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.
  2. Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.
  3. Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.
  4. When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.
  5. Now gather the chhana again and divide into equal balls. Shape them into a cylindrical shape or a wide rectangle shape of about 2 inches in height, 1/2 inch width. Set it aside covered.
Making the Sugar Solution for boiling the Danadar
  1. The ratio of sugar to water is 1: 1 for Danadar. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil, add the cardamom.
  2. When the water starts rolling boil, and the sugar is melted, gently drop in the danadar, reduce the flame and let it get cooked for about 5 minutes with a lid closed.
  3. After 5 minutes, remove the cover, flip the danadar to the other side. By now the Danadar would have doubled. Continue the flame on low flame, cook for another 10 mins.
  4. By now the syrup would have become very thick and starts to get dry with the Danadar nicely coated with sugar. Switch off and carefully the danadar from excess sugar syrup and let it cool down. This can be refrigerated or served at room temperature
  5. Before serving garnish with rose petals and loads of finely chopped nuts.
Recipe Notes

If the sugar syrup you have made is excess, you can remove some and reduce the sugar syrup along for 5 mins, then add the danadar to be cooked further.

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September 04, 2017

Channar Puli | How to Make Channar Puli

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Channar Puli was my final pick for the alphabet C in the A to Z Bengali Sweets. I had a variety of dishes to select from, some I dropped as I wanted to use for another alphabet, some didn’t interest me enough.

Channar was the obvious choice for this alphabet which refers to the Chhana. Some of the C sweets are Chennar Murali, Chhanar jilipi, Chitrakut, Cream Cham Cham, Chhanar Payesh & Coconut Sandesh

When I was discussing with Sayantani, , I mentioned about the Chanar Puli that seems to be popular over the net. Reading those recipes that seem to have been inspired by the Nestle site, I was really confused on the authenticity of the recipe and it also seems to be same as some other dish. I wanted to confirm if that’s the same or not.

Sayantani confirmed that the Sweet Shop version sold in Kolkata as Chanar puli is not what is shown on the Nestle site. The sweet shop version is similar to Rasmalai but in the shape of puli and the milk is studded with nuts and dry fruits.

Channar Puli is not Gulab Jamun but different. So this information really excited me and I wanted to do this for C. There is another interesting thing with the shapes in the Bengali Sweets. Apart from the method how a sweet is made, their shapes are also important, because some dishes are similar except for their shape and method of cooking. Some of the common shapes are the gollos for the Rasgullas, the puli that is made for this channa puli. Oblong for cham cham etc.

Puli is the shape referring to oblong with both ends pointed. Sandesh can be molded or shaped in many ways.

Coming to the Channar Puli, since this is similar to Ras Malai, I followed the same recipe to form oblong and changing the shape to make it a puli. I referred to this and this site on making Ragullas and proceeded to make Channar Puli.

As I had mentioned already, I made 3 batches for each type of Bengali Sweets. In that, I took one batch which was approximately 1 cup or 250 ml milk. This yields about 5 numbers and best suited since I was making so many varieties.

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh

Step by Step Pictures for making Soft chhana for Boiled Bengali Sweets

Step by Step Pictures for Kneading the fresh Chhana for Boiled Bengali Sweets

Step By Step Pictures for Making the Milk Syrup

Step By Step Pictures for Making Channar Puli


Channar Puli

Ingredients Needed:

For the Channar Puli

1 cup Milk / 250 ml (Full Cream Milk will be best)
2 tsp Lemon Juice (you may not use all of this)

For Sugar syrup

1/2 cup Sugar
1 1/2 cups Water
2 Cardamom

For Milk Syrup

2 cups Milk
1 cup Sugar (as per your taste)
1 / 4 cup Mixed Nuts
Few strands of Saffron

How to make channar Puli

Making the Chhana for Puli
Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and has enough moisture.
Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.

Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.

Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.

When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.

Now gather the chhana again and divide into equal balls. Shape them into an oblong size of about 2 inches in height, 1/2 inch width, then shape the ends as pointed to give this a puli shape. Set it aside covered.

Making the Sugar Solution for boiling the Channar Puli

The ratio of sugar to water is 1: 3 for these sweets. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil.

When the water starts rolling boil, gently drop in the channa puli and let it get boiled. The sugar syrup water is just sweet water and not a thick syrup.

When the puli is getting cooked, do not disturb or stir. Let it get cooked for about 10 mins. If you feel the syrup is getting thick, sprinkle some cold water on top. Switch off the flame, cover with a lid and let it sit to cool down.

Making the Milk Syrup

Bring the milk to a boil, reduce the flame to low and let it thick.
After about 10 mins, add the sugar and let it melt completely continue cooking the milk.
After about 20 mins, when you see the milk has thickened, add the chopped nuts and remove.

Assembling the Channar Puli

Remove the boiled channar puli from sugar syrup, gently drop into the milk syrup.
Garnish with more nuts and chill till serving.

Channar Puli | How to make Channar Puli
Channar Puli is similar to Rasmalai, except it is shaped as a puli. This is served as a chilled sweet in a milk syrup with lots of mixed nuts and saffron.
Ingredients
For the Channar Puli
  • 1cup Milk / 250 ml (Full Cream Milk will be best)
  • 2tsp Lemon Juiceyou may not use all of this
For Sugar syrup
For Milk Syrup
Instructions
Making the Chhana for Puli
  1. Proceed to make the perfect chhana for making these soft boiled Bengali sweets. The paneer has to be soft and has enough moisture.
  2. Once the chhana is ready and left to drain the excess whey, let it drip for about 30 mins or so.
Kneading the chhana
  1. Take the paneer on the kneading board/plate and proceed to knead till the granules are really small. Read more about how to knead the chhana really soft to get smooth and soft Bengali Sweets.
  2. Kneading takes about 20 to 30 mins to get the chhana to the texture you need to make. When I made the Ras Malai or Cham cham, I never knew about this step and even used all purpose flour. In truth, these boiled Bengali sweets like the Rasgulla, Ras Malai needs just chhana that is really kneaded very well.
  3. When you feed you have kneaded the chhana well, pinch out small balls and roll between your palms. If the balls are smooth and soft, leaving a fat sheen on your palm, it means it’s done.
  4. Now gather the chhana again and divide into equal balls. Shape them into oblong size of about 2 inches in height, 1/2 inch width, then shape the ends as pointed to give this a puli shape.
  5. Set it aside covered.
Making the Sugar Solution for boiling the Channar Puli
  1. The ratio of sugar to water is 1: 3 for these sweets. In a wide nonstick pan, melt the sugar and bring the water to a vigorous boil.
  2. When the water starts rolling boil, gently drop in the channa puli and let it get boiled. The sugar syrup water is just sweet water and not a thick syrup.
  3. When the puli is getting cooked, do not disturb or stir. Let it get cooked for about 10 mins. If you feel the syrup is getting thick, sprinkle some cold water on top. Switch off the flame, cover with a lid and let it sit to cool down.
Making the Milk Syrup
  1. Bring the milk to a boil, reduce the flame to low and let it thick.
  2. After about 10 mins, add the sugar and let it melt completely continue cooking the milk.
  3. After about 20 mins, when you see the milk has thickened, add the chopped nuts and remove.
Assembling the Channar Puli
  1. Remove the boiled channar puli from sugar syrup, gently drop into the milk syrup.
  2. Garnish with more nuts, saffron and chill till serving.

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September 02, 2017

Inji Rasam | Ginger Rasam Recipe | Gluten Free Recipe

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Inji Rasam | Ginger Rasam Recipe

Hi Supermoms,

Rasam is the delicious , healthy South Indian Soup that also acts as a digestive. It is served mid-course during our lunch. Though tomato rasam is the most popular of all rasam recipes, there are so many variations that I make at home. 

Ginger lowers blood sugar levels, relieves nausea and is used as a medicine to soothe throat irritation and cold . It also reduces  muscle pain and soreness. 

I personally love to use ginger in my tea or make this rasam. It is so soothing for the throat . 

Inji Rasam | Ginger Rasam Recipe:

Preparation time : 5 minutes
Cooking time : 15-20 minutes
Serves : 4
1 cup = 250 ml cup 

Ingredients : 

1/4 cup pigeon peas /tuvar dal/toor dal ( boiled and mashed)
1 " fresh ginger ( peeled and grated)
1 tomato ( chopped)( optional)
2 green chillies ( slit into half lengthwise)
1/4 teaspoon peppercorns ( coarsely crushed)
1 teaspoon cumin seeds/jeera ( coarsely crushed)
1/4 teaspoon turmeric powder
1 sprig curry leaves( roughly torn)
salt to taste

For tempering :

2 teaspoons ghee/clarified butter
1/2 teaspoon mustard seeds
1 dry red chilli ( salem gundu chilli )
pinch of asafoetida

For garnish :

handful of cilantro ( roughly chopped)
1 tablespoon lemon juice/ juice of 1 lemon ( adjust quantity according to your taste requirements)

Method :

1. In a heavy bottom vessel , add tomatoes, green chillies, ginger , turmeric powder , curry leaves and 3 cups of water.
2. Place the vessel over low heat and allow it to simmer for 10 minutes .
3. Now, add the cooked and mashed tuvar dal and another 1 cup water.
4. Add the peppercorns ,  cumin seeds and salt and allow it to cook it you can see the rasam starting to froth. 
5. Mix well and switch off. 
6. Heat a small pan or ladle ( iron ladle is the best) with ghee and temper with ingredients given for the same. 
7. Pour it into the rasam and mix well. 
8. Add the juice of lemon and the chopped coriander leaves. 

Your healthy and delicious Inji Rasam/Ginger Rasam is ready to be enjoyed as a soup or served along with rice for lunch.

Inji Rasam

Happy Cooking !

With love,

Masterchefmom









Thanks for visiting my blog !


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September 02, 2017

Vegetable brinji rice recipe, jeeraga samba brinji rice

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vegetable brinji reice recipe
Vegetable brinji rice recipe - step by step pictures - with flavourful masalas, jeeraga samba rice. Learn how to make this easy version without coconut or coconut milk.
One of my mami makes this awesome brinji rice, which I just love like anything. I have tasted only once, but the flavour is still lingering in my mind. If you are a regular reader of my blogger, you might know I am the first generation using masalas like cinnamon, fennel, ginger garlic paste in my cooking. So the first time I tasted her brinji rice, I was totally in love with the flavours. All I could get about the recipe was, she uses coconut in her brinji rice, lots of garlic, ginger and fennel. And more unique, she uses beetroot in her rice. Surprised? Yes, I am not sure if it is how she usually makes it with beetroot or it is added so that the little one in the house eats all the vegetables.

vegetable-brinji-rice
I still remember she told ‘nalla soambu, inji poondu, thatti potal dhane vasanai varum’ when I told no one likes ginger garlic and fennel in my home😏. I did asked her the recipe, but don’t remember now. I have tried few times after that, but the coconut I add somehow makes the rice dry and most of the times gets burnt at the bottom. I always wanted to ask the precise measurement she uses, but never got a chance. So after I got bored of the regular ways I make biryani, I got jeeraga samba rice few weeks before and wanted to try a biryani with it that is different from the regular one, that tastes more in Tamil nadu style. I chose Kanamma cook’s recipe and posted in my Instagram too.
This week again being long weekend, wanted to cook jeeraga samba rice. I came up with my own version of the vegetable brinji rice and thought of posting too (Weekend cooking inspiration-blogging/clicking😁). Though brinji rice is mostly made with either coconut milk or coconut based masala, take this as rakskitchen version. Was skeptical how it would turn out, if it would worth sharing the recipe, but wow, it was super delicious and perfect.  Please read notes as I have shared important tips.

Vegetable brinji rice recipe

Recipe Cuisine: Indian |  Recipe Category: Lunch
Prep Time: 20mins   |  Cook time: 20 mins |  Serves: 6  | Author:

Click here for cup measurements

Vegetable brinji rice recipe - step by step pictures - with flavourful masalas, jeeraga samba rice. Learn how to make this easy version without coconut or coconut milk
veg-brinji-rice-recipe

Ingredients

Jeeraga samba rice – 2 cups
Mixed vegetables – 4 cups
Onion – 2
Tomato – 2
Green chilli – 6
Red chilli powder –1/2 tsp
Garam masala powder – 1/2 tsp
Biryani masala powder – 1 tsp
Turmeric – 1/2 tsp
Mint leaves – 1/2 cup
Coriander leaves – 1/2 cup
Salt – as needed

To grind

Garlic – 15 flakes
Ginger – 3 tbsp, chopped
Fennel seeds (soambu) – 1 tsp

To temper

Oil – 2 tbsp
Ghee – 2 tbsp
Star anise – 1
Cinnamon – 1 inch
Cloves – 4
Cardamom – 2
Brinji leaves - 2
Fennel seeds – 1 tsp (optional)

How to prepare brinji rice

  1. First wash and soak rice for minimum 10 mins. Grind ginger, garlic and fennel seeds into a paste. Add very little water if needed to grind.
  2. Take a pressure cooker, add oil, ghee. When hot, add star anise, cinnamon, cardamom, cloves, brinji leaves and fennel seeds if adding. Add thinly sliced onion, slit green chillies.
  3. Fry till onion turns transparent. Add ginger garlic fennel paste and give it a fry for 30 seconds. Oil should separate.
  4. Add finely chopped tomatoes, chopped mint coriander leaves, red chilli, garam masala, biryani, turmeric powders, along with little salt. Fry for a minute or until the oil floats on top.
  5. Add chopped veggies. Refer notes for tips. Cook for 2 minutes covered in medium flame.
  6. Drain water from rice and add it to the vegetables.
  7. Add 3 & 1/2 cup water, required salt and bring to boil. I add cauliflower at this stage.
  8. Pressure cook for 2 whistles in medium flame. The cooking time should not exceed 12 mins. Once done, open the cooker, carefully turn the biryani once or twice. After 5 minutes, it will be easy to fluff properly.

Notes

  • If you want, instead of water, you can use thin coconut milk. Reduce a tbsp of ghee/ oil in that case.
  • You can replace jeeraga samba rice with basmati rice or chinnigura rice too. In case of basmati, use just 1 & 1/2 cups water for 1 cup rice.
  • Depending on the rice quality (aged or fresh batch) the water quantity may slightly vary. So take care not to burn or mash the rice.
  • I used pot shaped cooker (3.3 liter prestige) and I got only one whistle. So I switched off the stove at 12 mins after closing the lid. If you get 2 whistles before the mentioned time, you can just switch off the stove.
  • As soon as you open the cooker and give it a turn with ladle, it tends to get mushy if over stirred. So just turn once or twice delicately.
  • But when you give 5 mins standing time, it will be easy for fluffing. Grains get separated as it gets cooled.
  • Do not reduce or increase oil/ ghee measurement for best results.
  • I have skipped tempering with fennel as Vj does not like fennel. Just ground along ginger garlic and used.
  • Take the cooker off the stove once it is done. Transfer to broader vessel if needed.

Step by step pictures

  1. First wash and soak rice for minimum 10 mins. Grind ginger, garlic and fennel seeds into a paste. Add very little water if needed to grind.vegetable-brinji-rice-1
  2. Take a pressure cooker, add oil, ghee. When hot, add star anise, cinnamon, cardamom, cloves, brinji leaves and fennel seeds if adding. Add thinly sliced onion, slit green chillies.vegetable-brinji-rice-2
  3. Fry till onion turns transparent. Add ginger garlic fennel paste and give it a fry for 30 seconds. Oil should separate.vegetable-brinji-rice-3
  4. Add finely chopped tomatoes, chopped mint coriander leaves, red chilli, garam masala, biryani, turmeric powders, along with little salt. Fry for a minute or until the oil floats on top.vegetable-brinji-rice-5 
  5. Add chopped veggies. Refer notes for tips. Cook for 2 minutes covered in medium flame.vegetable-brinji-rice-6
  6. Drain water completely from rice and add to the vegetables.vegetable-brinji-rice-4
  7. Add 3 & 1/2 cup water, required salt and bring to boil. I add cauliflower at this stage.vegetable-brinji-rice-7-
  8. Pressure cook for 2 whistles in medium flame. The cooking time should not exceed 12 mins. Once done, open the cooker, carefully turn the biryani once or twice. After 5 minutes, it will be easy to fluff properly.vegetable-brinji-rice-8
Serve hot with vengaya thayir pachadi and some vadams.
vegetable-brinji


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September 02, 2017

Bhapa Sandesh | How to make Steamed Sandesh

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Bhapa Sandesh is a steamed Sandesh and my chosen dish for the alphabet B. Bhapa Sandesh is one of those traditional sweet and very easy to make. “Bhapa” is Bengali word for Steamed and this is normally cooked in a pressure cooker (in steam method). In this method, it might take about 30 mins from start to end.

However, I used Microwave and had this done in like about 2 mins. When you have the chhana all kneaded and ready, this hardly takes more than 2 mins to get steamed and done. I was inspired by this site, and the author talks both about pressure cooker method and mentions one can use a microwave as well. So naturally, I resorted to microwave and mine took only about 2 mins for 1 cup of kneaded chhana, which gave me 5 to 6, 2-inch pieces.

I read that one can use ‘Nolen Gur’ (Date Palm Jaggery ) or brown sugar in place of powdered sugar as well. Well, next time for sure.

In this A to Z Bengal Sweet series, Aam Sandesh was made separately and rest of the series were clubbed and cooked together. It also helped that I was using the Microwave for this as I was free to make few other.

For each batch, I used about 4 liters of Milk, got about 4 cups of chhana I had about 2 cups of sugar powered and ready.

The basic Sandesh will explain the process involved in making Norom Paak. Bhapa Sandesh is more of Kancha Sondesh/ Kancha Golla that is mixed with sugar and then steamed.

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

Today’s Sweet is Steamed Version using Kancha Sondesh.

Bhapa Sandesh

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh

Step by Step Pictures for making Soft Chhana

Step by Step Pictures for Kneading the chhana

Making Bhapa Sandesh

Bhapa Sandesh | How to make Steamed Sandesh

Ingredient Needed:

1 cup Paneer / Chhana / Cottage Cheese
1/ 2 cup Sugar (increase as per your taste)
A pinch of Cardamom Powder
Mixed Nuts for garnish
Few strands of Saffron mixed in 2 tbsp Milk

How to make Bhapa Sandesh

Follow this post to make soft Chhana for making Sandesh.
Take one cup of well kneaded Chhana and start adding sugar and mix well.
You will end up having a soft and sweetish smelling chhana.
Add cardamom and knead again.
Soak saffron in 2 tbsp milk.
If you are going to steam in a pressure cooker, you can grease with butter, pat this chhana over it and add milk along with saffron.
Cover the pan with an aluminum foil
Add 1 cup water to the pressure cooker,  bring to a boil.
Then place the covered pan inside the pressure cooker and steam for 15 to 20 mins on medium heat.
I used microwave and cooking in the microwave is very quick.
Grease a microwave safe bowl, press down the chhana and sprinkle milk with saffron
Microwave for a minute. Wait and again microwave for another minute.
Steaming is done. Let it sit at room temperature for 5 mins, then refrigerate for 30 mins,
Cut into pieces and serve with sprinkled nuts over it.

Bhapa Sandesh | How to make Steamed Sandesh
Bhapa Sandesh is steamed Sondesh using just sugar and cardamom for spice. You can garnish with saffron and nuts for a rich taste. This sweet can be cooked in the pressure cooker or in Microwave where it gets done in 2 mins.
Servings6 2 inch pieces
Prep Time10 minutes
Cook Time2 minutes
Ingredients
Instructions
  1. Follow this post to make soft Chhana for making Sandesh.
  2. Take one cup of well kneaded Chhana and start adding sugar and mix well.
  3. You will end up having a soft and sweetish smelling chhana.
  4. Add cardamom and knead again.
  5. Soak saffron in 2 tbsp milk.
  6. If you are going to steam in a pressure cooker, you can grease with butter, pat this chhana over it and add milk along with saffron.
  7. Cover the pan with an aluminum foil. Add 1 cup water to the pressure cooker,  bring to a boil. Then place the covered pan inside the pressure cooker and steam for 15 to 20 mins on medium heat.
  8. I used microwave and cooking in the microwave is very quick.
  9. Grease a microwave safe bowl, press down the chhana and sprinkle milk with saffron
  10. Microwave for a minute. Wait and again microwave for another minute.
  11. Steaming is done. Let it set at room temperature, refrigerate for 30 mins,
  12. Cut into pieces and serve with sprinkled nuts over it.

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The post Bhapa Sandesh | How to make Steamed Sandesh appeared first on Spice your Life!.



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