Dark Chocolate Sandesh (Shondesh) Dipped In Chocolate Recipe
A delicious bengali recipes recipe featuring dark chocolate sandesh (shondesh) dipped in chocolate recipe. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
Step 1: To begin making the Dark Chocolate Sandesh (Shondesh) Dipped In Chocolate Recipe, first prepare the chenna or fresh cottage cheese, which is the base for many Bengali sweets
Step 2: To do this, place the full fat milk in a saucepan or heavy bottomed pan and bring it to a boil
Step 3: Once the milk is bubbling away, add the lemon juice and turn off the heat
Step 4: The milk will curdle and coagulate within seconds
Step 5: Once the entire milk has coagulated and you see the cheese floating on top and a clear whey separated from it
Step 6: Prepare the chenna and rinse it under running water thoroughly
Step 7: Tie it in a cheese cloth and hang it to drain out the excess water
Step 8: This process takes at least for a couple of hours
Step 9: In the meantime, chop the dark chocolate into small chunks to make it easier to melt
Step 10: Place a sauce pan with water over a medium heat
Step 11: In a heatproof bowl which is slightly larger than the saucepan, add the chopped chocolate and place this bowl over the saucepan, ensuring that the boiling water doesn’t touch the surface of the heatproof bowl
Step 12: The heat generated by the boiling water will melt the chocolate gently
Step 13: Lower the heat and begin to melt the chocolate with a spatula, till it is smooth and glossy
Step 14: Add the cocoa powder and vanilla essence to the melted chocolate and keep it aside
Step 15: Time to check on the chenna once again
Step 16: Once most of the water is drained out, tip the cheese on a flat surface and begin kneading it, pressing it down and forward with the heel of your palm
Step 17: Working it on the surface like you would dough for chapatis or puris
Step 18: The kneading is most important as it makes the chenna smooth, and almost like a fine paste by the end of the process
Step 19: Note: If kneading the sondesh takes too much time and effort, you could also use a food processor
Step 20: However the result will be a finer paste-like sondesh, while this recipe tastes good when the chenna mix is well-kneaded, but slightly grainy
Step 21: Reserving about 3 tablespoons of the melted chocolate in a smaller bowl, add the rest of the melted chocolate to the kneaded chenna
Step 22: Add the condensed milk and once again mix until it is well combined
Step 23: Heat a heavy bottomed pan and tip the chenna mixture into it
Step 24: Cook on medium heat until the mixture begins to leave the sides of the pan and come together as a ball
Step 25: Remove the mixture from the heat, add the raisins and mix well
Step 26: Once it is cool enough to work with, divide the chenna into 12 equal parts
Step 27: Shape them into round balls and lightly flatten each by patting them softly with your fingers
Step 28: Dip half the balls in melted chocolate reserved separately earlier and top it off with roasted slivered almonds
Step 29: Place the balls chocolate side up, to set a little
Step 30: Serve the Dark Chocolate Sandesh on Angoori Rasmalai