Chocolate Shondesh

Chocolate Shondesh

Chocolate Shondesh

Quite true to my Bengali genes I have got a sweet tooth.Give me any thing sweet  be it Bengal’s own roshogolla,ledikini, kheer kodombo , mishti doi  or anything sweet which is not so Bengali  like a fudge cake,cookie dough ice cream,chocolate brownie or a caramel flan – I am ready to dig in .Since the past 4 years of my stay in England I have had enough chance to try different forms of  western dessert while the frequent trips back to India (Kolkata to be specific) were just not sufficient enough to sooth my Bengali mishti craving.True to the saying ”necessity is the mother of invention” one day I finally gave in to my Bengali sweet craving and decided to try my hand at making a Bengali sweet at home.While surfing through  videos on YouTube I came across this video  and the idea of making a fusion chocolate shondesh  dawned upon me!

chocolate shondesh

This fusion sweet is very dear to my heart, perfectly unites the best possible combination of chocolate from the west and mishti from the east,quite like us those who live miles away from  the home land, soaking in the foreign culture yet cant give away their traditional root.

 

Recipe for Chocolate Shondesh


Ingredients


For the making of Shondesh

Full fat milk : 3 litre

Khoya/Milk Solids : 1/2 cup (optional)

Sugar : 1 to 1 and 1/2 cup

Lemon juice : 4 lemon

Cocoa Powder : 4 heaped tablespoon


For garnishing the Shondesh

Chocolate bar- 150 gm

Double Cream- 100 ml

Sugar : 1/4 cup

Choice of nuts : Pistachio/Cashew

 chocolate shondesh

Method of making Shondesh

 

1)Boil the milk in a heavy bottomed pan at medium heat stirring occasionally .When the milk starts boiling  add the lemon juice and increase the flame little bit to enhance coagulation.As soon as the milk starts to curdle and whey is separated from the curd turn of the heat,otherwise the chenna(paneer)will become stiff.Drain the whey from the milk fat by using a strainer lined with a cheesecloth or muslin cloth for about 10 minutes.

 

2)Once the chenna is drained place it in a clean and dry surface. With the heel of the palm knead it well till it rolls into a smooth soft dough.

chocolate shondesh

Kneading the 'chenna' into  a smooth and soft dough

Kneading the ‘chenna’ into a smooth and soft dough

3)Put the chenna dough in a heavy bottomed flat plan along with sugar, khoya/milk solids(if using) and cocoa powder.Keep stirring it continuously to remove the raw taste of chenna  for about 5-6 minutes at a very low flame(some time putting of the flame in between if required) to avoid burning of the mixture.If you want to make a ‘norom pak'(softer version)  shondesh then don’t keep it on flame for a very long time.

chocolate shondesh

 chocolate shondesh

4)Take the mix, of the pan and mould them or give desired shaped when still little warm.

chocolate shondesh

5) For making the garnishing,  in a double boiler take the cream , chocolate bar by breaking it into small chunks and sugar,simmering slowly while stirring continuously .Once the chocolate has melted,spoon the  hot chocolate ganache  in the centre of the shondesh by making a small   well with the tip of your finger.Dust it with  your choice of crushed nuts.

chocolate shondesh

chocolate shondesh

You can refrigerate this in an  airtight box,however, preferably serve this at room temperature. Shondesh tastes best when it is served fresh or after  being refrigerated for just a few hours.

chocolate shondesh

chocolate shondesh

Note :

 

  • Double boiler– A double boiler can be made by placing a bowl on top of a pot containing simmering water. In this case double boiler is used to avoid burning of the chocolate in direct   contact with heat.
  • Garnishing can be done simply by drizzling the chocolate ganache on top of the shondesh or by          sprinkling  chocolate sprinklers or cocoa powder or drinking chocolate.
  • Adding Khoya or milk solids to this shondesh only adds to the taste,however, it is not a compulsory     ingredient.
  • This recipe will make about 24 shondesh
  • Bong Appetite’s tips : The best way to enjoy this shondesh is to serve it at room temperature or slightly chilled with the chocolate ganache bit lukewarm and done just before serving
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