…… 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.
Shodesh 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.
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 )
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.