How to Make Chocolate Sandesh

Two Parts:Making the doughMaking the sweets

This Bengali dish known as "choco or chocolate sandesh" is easy, tasty and healthy too. It is a sweet based on chenna, a form of curdled milk that has had its whey removed. There are only three ingredients to this easy snack, making it simple to prepare provided you have the chenna to hand. A fabulous snack that is very moreish and likely to be a hit at your next party, give it a try––you're bound to like it very much!

Ingredients

  • 2 cups of chenna (or cottage cheese/paneer)
  • 1/4 cup cocoa or chocolate powder
  • 1/4 cup sugar
  • Crushed pistachios/chopped chocolate, etc., for garnish (optional)

Part 1
Making the dough

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    Crumble the chenna as you add it to a blender, grinder or a food processor.
    • You can also mix this by hand.
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    Add the sugar and chocolate/cocoa powder.
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    Blend together to combine fully. If mixing by hand, use a wooden spoon to mix thoroughly.
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    Transfer the blended mixture to a frying pan. Cook over a low flame, stirring continuously.
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    Continue cooking until the mixture gains a smooth and velvety texture. There should still be some moisture left to avoid the mixture turning rubbery but the dough should be well formed by this stage. This will take around 5 minutes or so.
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    Remove from the heat. Transfer the dough to a wide, shallow dish (such as a thali or a low bowl) and allow it to cool enough to be handled safely.
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    Knead the dough. When it is cool enough to handle, knead the dough gently. Knead until a smooth ball forms.

Part 2
Making the sweets

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    Take about a teaspoon of mixture and form into a ball. Place the ball on a baking sheet covered in parchment paper, then slightly flatten with your thumb, pushing an indentation into the middle of the sweet. This indentation will hold any garnish you may wish to add.
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    Repeat for the remaining dough until you have used up the whole mixture.
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    If using a garnish, add now. The garnish can be any of the following or a combination of them: chopped pistachios, chopped almonds, chopped cashews, chopped raisins or sultanas, grated chocolate, etc.
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    Serve immediately. The chocolate sandesh is best served once made, while it remains room temperature soft. If you are not able to serve it straight away, refrigerate it until serving time. Refrigeration will harden the mixture though, which isn't as desirable a texture for eating.

Tips

  • Choose a good quality cocoa powder or chocolate powder. The same goes for any chocolate garnish added.

Warnings

  • Do not add salt to this sweet.

Things You'll Need

  • Blender, grinder or food processor (or bowl and mixing spoon)
  • Frying pan or skillet, with a heavy base and perhaps non-stick
  • Low wide bowl or thali
  • Baking sheet (cookie sheet or baking tray)
  • Parchment (or baking) paper
  • Cutting board and kitchen knife for preparing the garnish
  • Serving dish/plate/tray

Sources and Citations

Article Info

Categories: Recipes