chocolate sandesh recipe – a tasty and easy to make bengali sweet perfect for all festivals.
sandesh is a traditional bengali sweet which is made during various festivals like Navratri, diwali and many others. There are many varieties of sandesh available like kesar sandesh, pista sandesh, and this chocolate sandesh is one among the collection of sandesh recipes.
The method of making chocolate sandesh can be divided into two steps. First one is preparing chenna and the second is cooking the chenna. The preparation of chenna is a very important step in making bengali sandesh. For making chenna, boil the milk and add lemon juice to curdle it. Immediately pour them into a muslin cloth and add ice cold water or ice cubes so that the cooking process stops. If this step gets delayed, then the chenna will become hard and rubbery.
Let us see how to make chocolate sandesh recipe.
chocolate sandesh recipe
preparation time: 40 mins
cooking time: 10 mins
recipe type: dessert
- milk – 5 cups
- lemon juice – 1/4th cup (or curd – 1/2 cup or vinegar – 1 1/2 tablespoon)
- sugar – 1/2 cup, powdered (adjust according to taste)
- cocoa powder – 2 tsp
- ghee – 1 teaspoon
- white chocolate
how to make chocolate sandesh recipe
1. Add milk to a pan and bring it to a boil till it starts bubbling. Meanwhile, mix the lemon juice in 1/4 cup of warm water.
2. Powder sugar and keep aside.
2. You will find the milk rising up. Add the prepared mixture of water and lemon juice into the boiling milk. Stir it once.
3. You will find the fat separating from the whey. As soon as the fat separates, turn off the heat and pour the paneer or chenna formed into a muslin cloth. Immediately pour ice cold water. This will prevent further cooking. You can also add ice cubes. Tie it tightly and squeeze out the excess water. Keep it under a heavy pan for 1 hour.
4. If you are using lemon juice or vinegar to curdle the milk, then rinse the chenna under running water. This will remove the smell of lemon or vinegar. If you are using yogurt, then you can avoid this step. Tie it tightly and squeeze out the excess water. Keep it under a heavy pan for 30 minutes. Alternatively, you can also hang it for about 15 – 20 minutes to remove excess water. paneer or chenna is ready for making chocolate sandesh.
5. Now mash the paneer and knead it for 5 – 6 minutes to form a dough, add the powdered sugar and cocoa powder and knead again for another 4 – 5 minutes.
6. Heat ghee in a wide shallow pan. Add the prepared chenna cocoa mixture, and cook the paneer mixture on a low flame. You will find the mixture will release moisture and will become sticky. But keep stirring continuously for 6-7 minutes till it is non-sticky. Don’t cook for a long time, otherwise, it will become crumbly. Turn off the flame when the mixture becomes non-sticky and starts leaving the sides of the pan. Turn off the flame and allow the mixture to cool.
7. While the mixture is warm but manageable, knead it once more for one minute. Take small pinches of the dough, and make small balls. Gently press the balls and flatten then lightly. Chocolate sandesh is ready.
8. Heat white chocolate, butter, and cream, in a double boiler, keep stirring to make a syrupy consistency and pipe it over the sandesh.