SANDESH ~ A Traditional Bengali sweet

SANDESH is a traditional Bengali sweet, made specially during Lokkhi pujo. In Assam, Odisha, and parts of Bengal, Lokkhi puja is performed on Ashvin purnima day on the month of Ashvin, the full moon day following Bijaya Dashami and Durga puja. Devotees believe that the happier Lakshmi is during her visit, the more she blesses the family with health and wealth. During this festival, we prepare narkel er naru (coconut laddu), til er naru (sesame ladoo), Muri r mowa (puffed rice ladoo), narkel er sandesh (coconut barfi) and many other items and offer it to Maa Lokkhi. Today I have made "Kheer'er Sandesh"

Ingredients:

• Mawa / Khoya (Kheer) - 200 gram OR you can make kheer at home also by reducing the milk
• Powdered sugar - 1/2 cup
• Milk powder - 1/2 cup
• Cardamom powder - 1/2 tsp
• Ghee - 1 tsp
• Sandesh moulds

Process:

1. Add mawa to frying pan and keep stirring on low flame, it will melt totally. Add sugar and let the sugar dissolve completely.

2. Now add milk powder and cardamom powder. Mix gently, switch off the flame and let it cool down to room temperature.

3. Grease your palm with ghee as well the moulds. 

4. Tear a small portion of the prepared mixture and gently press over the mould. Shape accordingly pressing gently with your fingers as shown in the video. (ref - Instagram and YouTube). 

5. De-mould the sandesh and keep on a plate. Repeat the same process for the remaining mixture. Allow the sandesh to set, at least for 2-3 hours. 

P.S. The recipe video is there on my Instagram and Youtube pages. Do check it out @romisrecipe

GUJIYA

Gujiya is not merely a Holi treat but a year-round affair. We Bengalis make the same dish with a different name as "Chandrappuli '' and different stuffing (kheer or coconut jaggery stuffing) during Makar Sankranti. My mom used to give a very professional shape to these traditional Gujiya / Chandrapuli, I have learnt from her, though not as perfect as her. 

This Holi, I tried making these with maya stuffing and they turned out delicious though. I have use Gluten Free Baking Flour from Nuttyyogi 

Ingredients for making the dough:

Gluten free Baking flour - two cups

Ghee - half cup

Lukewarm water - as required to make the dough 

For the stuffing:

Mawa / Khoya - one cup

Desiccated coconut - half cup

Chopped nuts - one tsp

Raisin - one tsp

Sugar - half cup (or as per taste)

Cardamom powder - half tsp

Oil / Ghee - for frying 

Edible silver vark and saffron - for garnishing (optional) 

Process :

1. In a bowl take 2 cups of flour and add half cup of ghee. Rub and mix the ghee with the flours, with your fingertips to form a bread crumb like texture.

2. Add half a cup of water in parts and begin to knead. The amount of water needed will depend on the quality and texture of flour. Knead the dough until it is firm and tight. Cover with a moist kitchen napkin and set aside for 30 minutes.

3. Add 1 cup crumbled or grated khoya in a frying pan. Stir the khoya continuously on a low heat. Cook the khoya until it begins to gather around itself. Add coconut, chopped nuts and raisins, give a good mix. Switch off the heat and add powdered sugar and cardamom powder. I have used powdered sugar as it makes the mixing easier. Mix everything well and keep the stuffing aside. Check the taste and add more powdered sugar if you prefer.

4. Divide the dough into small parts and roll each part in your palms to form a ball. Roll each ball with the rolling pin to a small circle having 4 to 5 inches diameter as shown in the recipe reel. 

5. Place about 1 to 1.5 tablespoons of the prepared khoya filling inside, keeping the edges empty. And give the share on the edges as shown in the reel. 

6. Heat oil for deep frying in a kadai or pan. Add a small piece of the dough into the oil. If the dough comes up steadily and briskly, the oil is ready. Gently slid the gujia in oil. Just add a few pieces and don’t overcrowd, depending on the size of the pan, you can fry 3 to 4 gujiya at a time. Turn them over carefully and fry the other side. Deep fry them till they have become golden, turning over as needed.

7. Place the fried gujiya on kitchen paper tissues. Fry all the prepared gujiya in batches. Once they are cooled completely, garnish them with silver vark, few saffron strands. You can dip these gujiya in sugar syrup also. We have enjoyed the dry versions, and not the sugar syrup one.

P.S. The recipe reel is up on my Instagram page. Check it out @romisrecipe

MYSORE PAK

Mysore Pak is an easy-to-make sweet delicacy, which can be prepared very easily at home. This traditional recipe has a wonderful melt-in-mouth texture, which makes it great for special occasions and festivals . 

Ingredients:

Besan (chickpea flour) - 1 cup

Ghee - 2 cup

Sugar - 2 cup

Baking soda - 1 pinch

Water

Process:

1. Add 1 cup of ghee to a pan and heat it over medium flame. Once the ghee is sufficiently hot, add gram flour in it and roast it for a few minutes. Make sure that you roast the gram flour properly so that the raw smell goes away.

2. In another pan, boil the sugar with water till it reaches one string consistency. When the sugar syrup is prepared, add the fried gram flour in it and stir well till it thickens. Heat the remaining ghee and gently add the gram flour mixture. Keep stirring continuously so that no lumps are formed. When the ghee starts to rise up from the sides and begins to separate, add the cooking soda.

3. Stir and pour into a greased plate. Gently spread the mixture and allow it to cool. Before it hardens fully, slice into desired shapes. 

DAHI VADA || DAHI BHALLA

Dahi Vada is the most loved street snack of India, particularly North India. Can be served as a chilled snack or a starter during festival season like Diwali or Navratri. I have seen people eating a lot during Navratri. This quintessential street food from the by lanes of Delhi will get you hooked. I love Dahi vada so much and hence here is my experimental recipe for the same. Try your hands on making these delicious and fluffy vada's drizzled with sweetened curd, tangy tamarind chutneys and chat masala.

Ingredients:

For Dahi Vada:

1. Urad dal - 200 gram (soaked over night or 3-4 hours)

2. Cumin seeds - 1 tsp

3. Salt to taste

4. OIl (for frying)

For Dahi Mix:

1. Dahi - 2 cup

2. Chat masala - 1 tsp

3. Sugar -2 tsp (powdered)

4. Salt - a pinch

For chutneys

1. Tamarind chutney (sweet and tangy) - Check the recipe in my blog 

2. Green chutney - (spicy and tangy) - Check the recipe in my blog 

For Garnishing

1. Sev - 1 tsp (Optional)

2. Pomegranate - 1 tsp (Optional) 

Process:

1. For preparing the vada's, put the soaked urad daal with a pinch of salt in the grinder and grind well. Whisk the batter till it becomes light and fluffy. Add cumin seeds and your batter is ready. You can also add finely chopped curry leaves and green chilies, this is totally optional.

2. With wet palms add small portions of batter into hot oil and deep fry till golden brown.

3. Now soak the vada's in lukewarm water as soon as they are fried. Soak for about 10 minutes. The vada's will soak up the water, double in size and become super soft. Take each vada and gently press in between of your palms to remove excess water. Do this for all the vada's that you plan to add to dahi mix right away. 

3. Whisk dahi with some powdered sugar and a pinch of salt and keep it in the fridge to cool.

4. Place the soft vada's in a bowl, pour the dahi over them so that all the vada's are covered. Spread both tamarind and green chutney over them and sprinkle some chat masala. You can garnish the plate with Sev and pomegranate (if available). 

Try this awesome and super tasty Dahi Vada's at home and share your feedback.