When it came to choose a breakfast from East, I wanted to make a sweet as I already had a main dish Puttu with Kadla Curry from South, a filling Paratha from North a snack from West. So the ideal choice to compliment the breakfast was a sweet. My first choice was Bhappa Doi. Well I was trying to make all steamed dishes, but my friend from Bengal said that Sandesh were served for breakfast and not Bhappa Doi. So I decided on Sandesh and the flavor as chocolate.
I have made Gulkand Sandesh and Orange Sandesh and both have been hits, so this time it had to be chocolate. While reading more recipes, I observed some used cornflour, in case the Chenna and sugar do not come together. I guess its a nice tip to be shared.
I used a cookie cutter to cut the Sandesh and embossed with a floral design.The Sandesh were a perfect dessert with the elaborate spread that I had for Indian Breakfast served for Buffet on Table.
1 tbsp cocoa powder
4 to 5 tbsp powdered sugar
1/2 tsp cornflour ( in case needed)
You will need fresh chenna to make the sandesh.
Once the chenna is ready. then you just crumble it and knead it along with cocoa powder and powdered sugar.
Once it is smooth, place it in a non stick pan and cook on slow fire till dry.
After a few minutes, the mixture will have a smooth texture.
At times, the mixture does not come together, in that case you could use a little corn flour, which usually is not required.
The chenna should have some moistness and must not have a dense texture. also no oil or fat should be released from the sandesh mixture.
Remove in a tray and let it come to room temperature.
Knead again .
Make small sized balls from the mixture and cut them with a cookie cutter or shape them with moulds.
Garnish chocolate sandesh with blanched & sliced almonds or pistachios.
Sandesh tastes best when fresh, how ever you could refrigerate for a day.