Tag Archives: festive sweets

Jawl Bhawra Shawndesh : Syrup filled cheese fudge

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It was around circa1810, the daughter of the erstwhile Zamindar of Mankundu of Bengal just got married. The son-in-laws usually enjoyed a celebrity status then and were spoilt rotten by the bride’s family. So when the newly married couple were visiting the Zaminder a few days later, the family members wanted to get back to the son-in-law. The famous sweet maker of the area Surjya Kumar Modak was instructed to come up with a new sweet recipe. The ladies of the house offered this sweet to the new son-in-law. One bite into it, the jaggery syrup filling spilled all over his crisp top. The new son-in-law’s embarrassment was enjoyed to the hilt by the bride’s family!

Traditionally this is made from home made cheese or Chhena, and filled with date palm jaggery. This is cheat’s recipe. I have improvised it using ricotta cheese and Canadian maple syrup.

Shawndesh molds are available to give different shapes to the Shawndesh. This one takes the shape from Palmyra palm fruit.

Sweets are an integral part of any festivity. Here is the recipe if you would like to have a go and surprise your friends and family.

Recipe: Made 14 pieces.

Ingredients:

Ricotta cheese                                       2 cups

Milk powder                                           1 cup

Sugar                                                    1 cup

Ghee                                                     3 tbsps

Cardamom powder                              1/2 tsp

Raisins                                                about 15

Pistachio pieces                                  one Tbsp

Method;

On a non stick pan take the ghee on medium heat. Once this melts add the cheese, sugar and milk powder. Keep stirring now and then so that it does not stick to the bottom of the pan. Add the cardamom powder. Slowly the mixture thickens about 40 minutes and forms a dough. Collect it on a plate. Put the gas off.

Take the molds, grease the inside with ghee,  Place one raisin and bit of the pistachio sliver on the inside of the mold. Put a tablespoon of this mixture, press it gently so it confirms to the shape of the mold. Take the other half of the mold and press genlty. With your pinky make a hole at the back of this Shawndesh. Pour a tea spoonful of maple syrup in it. Take about half teaspoon of the mixture to close this hole. Unmold very gently.

If molds are not available, it could be formed into a ball, a hole made in it, filled with syrup and the hole plugged with a bit of the dough.

It does take a bit of patience and time, but the joy when done is as great too.

Happy thanksgiving friends!

Besan Burfi: Chickpea flour fudge: GF

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IMG_2122I am a big fan of Besan aka chick pea flour. The fact that it has a protein component, always gives me a reason to justify a second helping of sweet! Being gluten free comes handy when you are cooking for a group. Besan is one of those ingredients that can be used to make appetizer, main course, desserts, savoury snacks, you name it!

IMG_2125The Hindu month of “Shravan’ is said to be auspicious. After the scorching heat of the previous months, “Shravan” ushers the monsoon. The parched earth  turns green again, the fertile earth holds new life in her womb. People observe fast, especially on mondays. Fasting always comes with feasting. And why not?

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This recipe takes no time to be ready. Do give it a try and let me know how it goes friends.

Recipe; Makes 20-25 pieces depending on the size.

Ingredients,

Besan                           2 cups

Ghee                            3/4 cup

Sugar                           3/4 cup

Water                           1/2 cup

Cardamom powder      1/2 tsp

Almond and pistachio sliver to garnish

Method,

Take a heavy bottomed pan on medium heat. Add ghee and besan, roast it by stirring continuously till a slight change in colour, nutty aroma and the ghee gets released from the besan, about 18 minutes. The timing may be influenced by the humidity, type of flour, the heat element of the gas. I would recommend focussing on the appearance of the besan. Put the gas off, Take the pan away from the gas. Keep stirring for a few more minutes, the hot pan can still burn the besan.

In a separate pan take the water and sugar on medium heat. let the sugar melt first and then thicken, for about 12-15 minutes. Add the cardamom powder. When a spoonful of this syrup is let to drop, it does not drop freely. A drop of it when collected in a bowl, and carefully felt between the thumb and fore finger, feels sticky and draws like a thread. Put the gas off.

Very carefully add the besan mixture in instalments to the syrup. Put the gas on low for another minute to let everything come together.

Take a greased metal plate. Pour this mixture on the plate. Garnish with slivered nuts.

Let it sit for about 10 minutes. Make cuts , whatever size you prefer. Let it sit for another hour and then separate the slices.

 

Dudh peda aka Milk fudge with Lavender flavour

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I am not sure about you, but I feel I am always short of time. Trust me, I work hard and am quite comfortable at multitasking. Age changes , did I hear? Ahem, let us talk about something else, shall we?

Well the bottom line is I always look for recipes that cut corners in preparation without compromising the taste. This milk Peda is my favourite. If you only have three ingredients and 5 minutes time in hand, you can whip up these beauties. Have you heard the saying, ” neighbour’s envy, owners pride?”

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Try for yourself and thank me later.

Recipe  makes 26-28, depending on the size.

Ingredients;

Milk powder                                           2 cups

Unsalted butter                                       1 stick

Condensed milk ( sweetened )                 1 tin

Cardamom powder                                   1/4 tsp. ( optional )

Dried Lavender                                          1/4 tsp. ( optional )

Method,

Leave the butter on the counter , so that you have it at room temperature.

In a microwave safe bowl, mix the above ingredients very nicely.

Run it in the microwave for one minute. Take it out and give it a nice stir.

Repeat this four more times, so that the total time in microwave is five minutes.

Take it out. As soon as you can handle it , spoon out 1 Tbsp mixtures. Make it into balls. If you have some molds, you can imprint on it. I have used the dried lavender on the centre only, to decorate,

There you have it.

The easiest recipe ever. Enjoy.