Sandesh ( Mithai )

Ingredients 1/4 cup chenna 1/3 cup powdered sugar Method 1. Allow the chenna to cool little, add the sugar and mix gently. 2. Transfer to a non-stick pan and cook on a slow flame for 2 to 3 minutes, while stirring continuously. 3. Remove from the flame and transfer to a plate, knead to remove the lumps, it should have the consistency of a very soft dough. 4. The sandesh should be used immediately for making various shapes and garnishes.

Chocolate - Vanilla and Orange Sandesh

Ingredients 1 recipe sandesh 1 tsp cocoa powder a few drops of vanilla essence 1/2 tsp orange crush 1 tbsp milk (optional) Method 1. Make the sandesh as mentioned in the recipe. 2. Divide the sandesh into 3 equal portions. 3. To one portion, add the cocoa powder and 1/2 tablespoon of milk and mix well. 4. Roll the chocolate sandesh between two sheets of plastic into a 75 mm. X 125 mm. (3" x 5") rectangle. 5. To the second sandesh portion, add the vanilla essence and mix gently till smooth again using 1/2 tablespoon of milk if required. 6. Roll the vanilla sandesh between two sheets of plastic into a 50 mm. X 125 mm. (2" x 5") rectangle. Keep aside. 7. Combine the third sandesh portion with the orange crush and mix gently till smooth. . Roll into a 125 mm. (5") long cylinder. Keep aside. 8. Place the vanilla sandesh rectangle on the chocolate sandesh. 9. Place the orange sandesh cylinder on one side of the chocolate vanilla rectangle. 10.Roll out tightly starting from the end where the orange sandesh cylinder is placed and seal the edges completely. 11.Cover this sandesh with a plastic film and refrigerate for 4 to 5 hours. 12.Remove the plastic film and cut the sandesh into 10 slices.

13.Serve chilled.

Chocolate Sandesh ( Low Calorie Healthy Cooking )

Ingredients 1 cup freshly made low-fat paneer 1 tbsp sugar substitute 2 tbsp low-fat fresh cream 1 tbsp cocoa powder 1/2 tsp vanilla essence Method 1. Combine the paneer and sugar substitute together in a bowl and mash it well using your hands. 2. Add the cream, cocoa powder and vanilla essence and mix well. 3. Divide it into 8 equal portions and shape each portion into a ball. 4. Refrigerate for at least hour and serve chilled.

Fruit Sandesh

Ingredients 2 cups freshly made paneer (cottage cheese) 4 to 6 tbsp icing sugar a few drops of kewda essence or rose water 1 cup mixed fruits Method 1. Knead the paneer with the sugar to form a smooth dough. Add the kewda essence and knead again. 2. Divide the mixture into 2 parts and slightly saute 1 part in a non-stick pan for about 4 to 5 minutes. 3. Mix the sauteed dough with the remaining dough and knead again. 4. Roll out this mixture to 12.5 mm. (1/2 ") thickness. 5. Using a cookie cutter, cut out rounds and place on serving plates. 6. Decorate with sliced fruits of your choice. 7. Chill and serve. Tips 1. Best if freshly made. Try not to store for more than a day or two. 2. You can use a tablespoon of fresh cream to soften the paneer dough.

Kesar Sandesh Bhog

Ingredients 1 recipe Sandesh 10 to 12 saffron (kesar) strands, dissolved in 2 tbsp milk a few drops saffron food colour saffron (kesar) strands for garnishing To be mixed into a stuffing 2 tbsp chopped pistachios 2 tbsp chopped almonds (badam) 1 tsp sugar a few saffron (kesar) strands a pinch cinnamon (dalchini) powder Method 1. Divide the stuffing into 10 equal parts. Keep aside. 2. Mix together the sandesh, saffron liquid and saffron food colour and divide into 10 equal parts. 3. Roll out each portion into a circle of 50 mm. (2") diameter and place one portion of the stuffing in the centre. 4. Seal the stuffing in the dough by bringing the sides together in the centre and roll gently to ensure there are no cracks on the surface. 5. Make slits on the upper surface of the sandesh bhog as shown in the above picture. 6. Repeat to make 9 more pieces. 7. Serve chilled.

Tips 1. VARIATION : STUFFED KESAR SANDESH 2. After step 4, shape the stuffed sandesh into triangles and garnish them with saffron strands.

Lebu Sandesh
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Ingredients 1 recipe sandesh rind of 1 lemon For the garnish 12 saffron (kesar) strands 8 pistachios 2 to 3 drops saffron food colour, disslved in 1 tbsp of water Method 1. Grate the lemon rind and keep aside. 2. Mix together the sandesh and lemon rind and knead well till smooth. 3. Divide into 6 equal parts and shape each piece into a shell (shankh) using a shell mould. 4. Garnish with the saffron strands, pistachios and a lot of saffron food colour as shown in the picture above.

Tips 1. VARIATION : Pineapple or Lychee can also be used to make other flavours of sandesh.

Mango Vanilla Sandesh

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Ingredients 1 recipe sandesh 2 to 3 drops mango esence 2 to 3 drops yellow food colour 2 to 3 drops vanilla essence a few saffron (kesar) strands for garnishing Method 1. Divide the sandesh into 2 equal parts. 2. In one part, add the mango essence and yellow food colour and mix well to make mango flavoured sandesh. 3. Line a 250 mm. X 50 mm. (10" x 2") cake tin with a plastic sheet and spread an even layer of mago sandesh on it. 4. Add the vanilla essence in the other portion of the sandesh and spread an even layer over the mango sandesh. 5. Refrigerate for some time and unmould and then cut it into 10 pieces. 6. Garnish with saffron strands and serve.

Orange Sandesh ( Desi Khana )

Ingredients 2 cups grated fresh paneer (cottage cheese) 3/4 cup readymade orange crush 2 tbsp milk 1/2 cup peeled orange segments Method 1. Combine the paneer, orange crush and milk in a bowl and blend in a mixer to a smooth paste. 2. Transfer the mixture into a plate and spread it evenly. 3. Arrange the orange segments over it. 4. Refrigerate for at least 3 to 4 hours. 5. Serve chilled.

Pineapple Sandesh

Ingredients 1 recipe sandesh 2 pineapple slices, finely chopped 2 to 3 drops yellow food colour For the garnish a few saffron (kesar) strands, soaked in 1 tsp of milk 1 tbsp pistachio slivers Method 1. Mix together the sandesh, pineapple and yellow food colour. 2. Divide into 10 equal parts and shape each portion into a patty. 3. Garnish as shown in the above picture with saffron strands and slivered pistachios. 4. Serve chilled. Tips 1. VARIATION : ROSE SANDESH 2. Use 3 to 4 drops of rose essence, 3 to 4 drops of rose pink food colour 3. and 1 tablespoon of rose water instead of the pineapple slices and yellow food colour. 4. Shape into 25 mm. x 25 mm. (1" x 1") squares. Garnish with sieved khoya (mava) and serve chilled.