Bhapa shondesh ( Steamed milk fudge ) for Remembrance day

Image

IMG_2850

The poppy is associated with Remembrance day. Poppies were the flowers that grew in the battlefields after the World War was over, hence poppies became a symbol to remember those who have lost loved ones because of wars.There is no poppy here, but the deep red colour of the Virginia creeper leaves, is definitely the closest I have with me today to mark the very symbolic day.

The agreement that ended the World War 1, was signed at the eleventh hour of the eleventh day of the eleventh month. Canadians pause to to honour and remember the men and women who served and continue to serve Canada during times of war, conflict and peace.

“Lest we forget” is a term synonymous to “We will remember them”. Written much before the World War this poem by Rudyard Kipling reminds us to put our trust in God. I leave you with a few lines from this beautiful poem.

“The tumult and the shouting dies;

The Captains and the Kings depart:

Still stands Thine ancient sacrifice,

An humble and a contrite heart.

Lord God of Hosts, be with us yet,

Lest we forget – lest we forget….”

Shondesh is a very popular sweet back home, a must in any important event. This is a cheat’s recipe, comes together in no time. Give it a try friends.

Recipe:

Ingredients

Ricotta cheese                     2 cups

Icing sugar                           1/3 cup

Saffron strands                     15-20

Cardamom powder                1 tsp

Method

Strain the cheese to get rid of excess water. Mix the sugar and blend till smooth. I used a hand blender.

Grease a pyrex rectangular pot . Transfer this mixture. Put some saffron strands on top. Cover and steam for 30 minutes on medium heat.

Allow to cool. Put in in fridge for 30 minutes. cut in pieces. Enjoy!

Ricotta cheese shondesh golap jol diye: Rose flavoured ricotta cheese shondesh

Image

IMG_1121

Did we ever think that we would be in the midst of these unsettling times? Honestly who would ever have thought that the world would come to this? Travel ban, social distancing, restaurants closed, emergency services only! Well to top it all up I lost four years worth of my  food blog posts, my creations, part of me is gone. Gone forever. I definitely take the blame for it, if trusting someone one hundred percent is wrong.

IMG_1071     .

S T R E S S E D. To say the least. Try reversing the  word “Stressed”. See what we got? Desserts. Isn’t that a sign? I am taking this seriously and drowning myself in dessert making. Indian sweets in particular, where my weakness lies.

IMG_1075

Here is another variation of the “Shondesh” or cheese fudge from my last post. Very similar except uses sugar instead of jaggery. I have added a delicate flavour too. Rose water. Delicate is the key word here. Adding more than needed ruins the flavour though.

Recipe; made 26 pcs using 1 Tbsp measure each

Ingredients;

Ricotta cheese                             2 cup

Ghee                                          4 Tbsps

Sugar                                         1 cup

Milk powder                                1 cup

Rose water                                  1/2 tsp

Rose petals                                  1 tbsp

Pistachio slivers                           1 tbsp

Method;

Take the ghee in a flat bottomed non stick pan on low medium flame. Wait for it to melt then add the cheese, give it a nice mix. Add the sugar, milk powder and keep stirring making sure it does not catch the bottom of the pan, until the water evaporates and the mixture comes together, leaving the side of the pan, about 45 minutes. Add the rose syrup. Put the gas off.

Collect the mixture on a plate. Wait for it to cool a bit, such that it can be handled. Divide into about 18 pieces, about a table spoon measure for a portion. Grease both the palms, press the portion into a flat shondesh or if you have wooden molds, press the portion into a greased mold that has been sprinkled with rose petals and pistachio slivers. Gently remove them from the mold.

Stay calm and eat Shondesh!

Ricotta Cheese Patali gur Shondesh : Ricotta cheese jaggery milk fudge

Image

IMG_1048

Shondesh is a Bengali dessert. The relationship of shondesh to Bengali life is an emotional. one.

IMG_1043

Be it the welcoming a new baby in the family, celebrating a relationship, new job, success in school or just because, these beauties are indispensable.

Traditioanlly milk is curdled, the whey is separated, the milk solids are collected. A sweetner, flavoring agent, garnish and some handcarved wooden molds is all that is needed..

In today’s busy life we are always look for easier, faster, and hassle free way to come up with these favourite desserts.

IMG_1063

Ricotta cheese has been substituted for home made Cheese, bringing the preparation time down. the sweetening agent is a special jaggery available only during winter months.

Give the recipe a try and surprise your friends.

Recipe; made 9 pieces

Ingredients;

Ricotta cheese                                    1 cup

Ghee                                                  2 Tbsp

Patali gur                                             1/2 cup

Milk powder                                         1/2 cup

Method;

Take the ghee in a flat non stick pan on a medium flame. When the ghee melts, add the cheese, mix nicely. Add the gur ( jaggery ), let it melt, then add the milk powder. Make sure it mixes properly and there are no lumps. Keep stirring until the water evaporates and the mixture comes together, about 15 minutes.

Put the gas off. Let the mixture cool a bit. When it is alright to handle, divide it into 9 portion. Grease the mold, press each portion into the mold and carefully take it out.

There you have it!