Tag Archives: Fusion desserts

Strawberry Shondesh ( Milk Fudge )

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…… The small packet of “Shondesh”, neatly arranged in a paper box with the name of the famous sweet shop imprinted artistically on top, was sitting on the top shelf of the kitchen. We were expecting friends in the evening, that is when the Shondesh would be enjoyed by all. “Why can’t we have Shondesh everyday Ma?”, we siblings would ask in unison. “It tastes sweeter when you share things”, came Ma’s reply, carefully veiling the ‘we cannot afford that everyday’ truth.

IMG_5154Shodesh is the ‘King’ of sweets in Bengal. Reserved for exclusive occasions like birthdays, weddings, success in job interview or visiting that special relative. Made from milk and either sugar or  a special jaggery. Not other additives were added. ….

Changing times have changed Shondesh too. Keeping up with the millenial taste Shondesh these days come in all flavours, like chocolate, Tutti frutti, strawberry, mango and so many others.

Try this easy peasy recipe and let me know if you liked it.

Recipe: Made 20 pieces.

Ingredients,

Ricotta cheese                         2 cups

Milk powder                             1 cup

Strawberry puree                      1 cup

Sugar                                      1 Tbsp ( or to taste )

Ghee                                      1 Tbsp

Red food colour                      4 drops ( optional )

Method;

In a non stick pan mix the above ingredients and cook on low heat for 25-30 minutes. Keep stirring so that it does not stick to the bottom of the pan. Put the gas off when the mixture starts to form a dough.

I love the mild flavour of the strawberries, hence have not added any other flavouring agents.

When it is safe and warm enough to handle, take one tablespoon measure of the dough and form into a ball. If you have moulds, grease the mould and press the mixture in and then carefully remove to get an imprint.

Enjoy, store in air tight container in refrigerator for up to one week.

Pear fudge : Pear Burfi

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As exotic as it may sound, growing up in India, my go to fruits were Mangoes, Jackfruits, Custard apples or Pineapples. Mango fudge, Custard apple pudding or Pineapple chutney were my heros, in the world of desserts. Including pear in a dessert was surely outside my comfort zone. I wanted to give this a try.

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The moment I decided to use pear in the dessert, I knew it had to have some texture. If you know me, you know that I am a bit biased towards texture. ‘Burfi” it is going to be. With a very few ingredients, these can be whipped up in no time.

It is just perfect for that little pick me up around mid afternoon. Can also be stored in air tight container in fridge for about a week.

Give it a try friends. I was quite pleased with the result.

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Recipe Made 25 pieces.

Ingredients;

Grated pear                                      2 cups

Milk                                                  1 cup

Milk powder                                     1/2 cup

Desiccated coconut                       1/3 cup

Sugar                                             1/3 cup

Cardamom powder                        1/4 tsp

Ginger powder                               1/4 tsp

Almond slivers, Rose petals            1 tbsp

Candied ginger, goji berry slices    1 tbsp

Candied ginger                             few slivers

Ghee                                           2 tbsps

Method;

Take the grated pear and one table spoon ghee on a pan on medium heat. Cook for about 10 minutes. Add the milk and milk powder and keep stirring. Cook for about 20 minutes or until the milk almost dries up. Throw in desiccated coconut, sugar another table spoon of ghee, cardamom and ginger powder. Cook  for another few minutes till the whole mixture comes together. Put the gas off.

Collect the mixture on a greased plate.  Use a spatula to make the surface even. Cut in squares. Garnish with nuts, rose petals, candied ginger slivers and berries.  Let it cool completely and put it in the fridge for a few hours.

Enjoy!