Dessert
Homemade Dark Chocolate Sandesh (Shondesh) Dipped In Chocolate Recipe
If you enjoy Homemade Dark Chocolate Sandesh (Shondesh) Dipped In Chocolate Recipe cuisine, this Dessert recipe is worth trying at home....
⏱️
15 Min Prep
🔥
35 Min Cook
🍽️
10 Servings
🥗
Vegetarian
Ingredients
- 2 liter Milk - full fat
- Lemon juice - from one or two lemons
- 200 grams Dark chocolate
- 3-4 tablespoons Condensed Milk
- 1 tablespoon Cocoa Powder
- 1/2 teaspoon Vanilla Extract
- 1/4 cup Raisins - finely chopped
- 2 tablespoons Slivered Almonds (Badam)
Instructions
1
To begin making the Dark Chocolate Sandesh (Shondesh) Dipped In Chocolate preparation guide, first prepare the chenna or just-picked cottage paneer variance, which is the base for many Bengali sweets.To do this, place the full fat whole milk in a saucepan or heavy bottomed pot and bring it to a heat to boiling point.
2
Once the whole milk is bubbling away, introduce the lemon nectar and turn off the mildly hot.
3
The whole milk will curdle and coagulate within seconds.Once the entire whole milk has coagulated and you see the paneer variance floating on top and a clear whey separated from it.
4
Prepare the chenna and rinse it under running aqua thoroughly.
5
Tie it in a paneer variance cloth and hang it to empty out out the excess aqua.
6
This process takes at least for a couple of hours.In the meantime, chop the dark chocolate into small chunks to make it easier to liquefy.
7
Place a coulis pot with aqua over a medium mildly hot.
8
In a heatproof dish which is slightly larger than the saucepan, introduce the minced chocolate and place this dish over the saucepan, ensuring that the boiling aqua doesn’t touch the surface of the heatproof dish.The mildly hot generated by the boiling aqua will liquefy the chocolate gently.
9
Lower the mildly hot and begin to liquefy the chocolate with a spatula, till it is seamless and glossy.introduce the cocoa ground mix and vanilla essence to the melted chocolate and keep it aside.Time to check on the chenna once again.
10
Once most of the aqua is drained out, tip the paneer variance on a flat surface and begin kneading it, pressing it down and forward with the heel of your palm.Working it on the surface like you would flour base for chapatis or puris.
11
The kneading is most important as it makes the chenna seamless, and almost like a fine paste by the end of the process.Note: If kneading the sondesh takes too much time and effort, you could also use a food processor.
12
However the result will be a finer paste-like sondesh, while this preparation guide tastes good when the chenna purée is well-kneaded, but slightly grainy.Reserving about 3 tablespoons of the melted chocolate in a smaller dish, introduce the rest of the melted chocolate to the kneaded chenna.
13
introduce the condensed whole milk and once again purée until it is well combined.mildly hot a heavy bottomed pot and tip the chenna mixture into it.
14
mildly hot on medium mildly hot until the mixture begins to leave the sides of the pot and come together as a ball.Remove the mixture from the mildly hot, introduce the raisins and purée well.
15
Once it is cool enough to work with, divide the chenna into 12 equal parts.
16
Shape them into round balls and lightly flatten each by patting them softly with your fingers.Dip half the balls in melted chocolate reserved separately earlier and top it off with roasted slivered almonds.
17
Place the balls chocolate side up, to set a little.dish up the Dark Chocolate Sandesh on Angoori Rasmalai.
Recipe Information
Cuisine
Bengali Recipes
Bengali Recipes
Course
Dessert
Dessert
Diet
Vegetarian
Vegetarian
Total Time
50 mins
50 mins
Recipe Time chart
Preparation Time
15 minsCooking Time
35 minsTotal Time
50 minsMaster Chef
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