Dark Chocolate Sandesh (Shondesh) Dipped In Chocolate Recipe
Indulge in the rich flavors of this decadent Bengali dessert, where the classic sandesh meets dark chocolate for an ultimate treat. Perfect for special occasions or a delightful end to any meal, this recipe yields about 10 servings of blissful sweetness.
Ingredients
| Ingredient | Quantity |
|---|---|
| Full-fat Milk | 2 liters |
| Lemon Juice | From 1-2 lemons |
| Dark Chocolate | 200 grams |
| Condensed Milk | 3-4 tablespoons |
| Cocoa Powder | 1 tablespoon |
| Vanilla Extract | 1/2 teaspoon |
| Raisins (finely chopped) | 1/4 cup |
| Slivered Almonds (Badam) | 2 tablespoons |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 250 kcal |
| Protein | 5g |
| Carbohydrates | 30g |
| Fat | 12g |
| Fiber | 1g |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 35 minutes |
| Total Time | 50 minutes |
Instructions
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Prepare Chenna: Begin by heating the full-fat milk in a heavy-bottomed pan until it reaches a rolling boil. Once boiling, add the lemon juice and immediately turn off the heat. Allow the milk to curdle, resulting in curds separating from the whey.
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Drain the Chenna: Rinse the curds under cold running water to remove the acidity from the lemon juice. Place the curds in a cheesecloth, gather the corners, and hang to drain excess water for at least two hours.
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Melt the Chocolate: While the chenna drains, chop the dark chocolate into small pieces for easy melting. Set up a double boiler by placing a heatproof bowl over a saucepan of simmering water. Add the chopped chocolate to the bowl and stir gently until smooth. Once melted, stir in cocoa powder and vanilla extract, then set aside.
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Knead the Chenna: After draining, transfer the chenna to a clean surface. Knead it using the heel of your palm until it becomes a smooth, fine paste. For a finer texture, a food processor can be used, but traditional kneading yields a delightful grainy texture.
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Combine Ingredients: Reserve about 3 tablespoons of melted chocolate for dipping. Mix the remaining chocolate into the kneaded chenna, followed by the condensed milk. Stir until thoroughly combined.
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Cook the Mixture: In a heavy-bottomed pan, cook the chenna mixture over medium heat until it begins to pull away from the sides and forms a ball. Stir in the chopped raisins and remove from heat. Allow the mixture to cool slightly.
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Shape the Sandesh: Once manageable, divide the mixture into 12 equal parts. Roll each into a ball and gently flatten with your fingers.
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Dip and Decorate: Dip half of the flattened balls into the reserved melted chocolate. Top with slivered almonds while the chocolate is still wet. Place the chocolate-dipped sandesh chocolate side up on a tray to set.
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Serve: For a delightful presentation, serve the Dark Chocolate Sandesh on a bed of Angoori Rasmalai or enjoy them as is.
Enjoy Your Sweet Creation!
This Dark Chocolate Sandesh combines the traditional charm of Bengali sweets with the luxurious touch of chocolate, making it a memorable dessert for any gathering. Perfectly sweet and satisfying, each bite is a celebration of flavors.
