Chocolate sandesh and chocolate barfi have only recently surged in popularity. And why not? When this one cocoa-rich addition makes them even sweeter and more indulgent?
The world is no longer isolated and living in cubicles of oblivion, and neither are our beloved desi sweets. A sweet marauder has crept up on our sweet dishes, and has started concocting something even sweeter; we are talking about chocolates! Certain sweets fare better with chocolate in them, think chocolate sandesh, pedas and barfis; we are here to convince you why they should become your favorites like they are ours.
Before we get into some cult classics of chocolate meets desi sweets that even grumpy grandpas love buying, here are some tips on melting chocolate. Chocolate is delicate with a different melting and boiling point, and if not handled correctly will end up burning and turn inedible.
This classic Bengali sweet blends chocolate with the sandesh's signature ingredients of chhana or curdled milk solids, sugar, and pistachio nuts to top it off, in a true Bengali mishti shop fashion. The best is you can make your own chocolate sandesh at home! Pieces of dark chocolate are kneaded into the chhena before shaping into their flattened forms. Each bite is chocolatey and soft and will satisfy your sweet tooth. The pistachio and chocolate combine to create an indulgent flavor medley that transports sandesh to new heights.
You want your chocolate rosogollas to be quick and effortless, and so do we. Ditch the usual hours of work that halwais put in and go for a simpler one. To make the chocolate rasgullas, milk is boiled with lemon juice to curdle it, then strained to form a soft paneer-like dough. Cocoa powder is kneaded into the dough and rolled into smooth balls. Meanwhile, the chashni or sugar syrup is prepared by simmering water, sugar, and cardamom pods. The rasgulla balls are slowly added to the simmering chashni and cooked for 10 minutes. As they absorb the sweet flavored liquid, the rasgullas take on a soft texture with the cocoa imparting a chocolate flavor. Once cooled, the chocolate rasgullas are removed from the chashni, making for a unique mishti that ups the sweetness quotient of this classic Bengali mishti.
This milk-based fudge, with its trademark nutty taste, gets even richer, with chocolate and the recipe for chocolate barfi is easy. Sweetened condensed milk, butter, cashews, sugar, and cocoa powder are heated on a non-stick pan and then poured onto a baking sheet-lined container to set. Once firm, the barfi is cut into squares and dusted with cocoa powder (optional). Buttery and dense, this barfi is a chocolatey indulgence in every bite.
Chocolate laddoos are a sweet twist to the traditional laddoo that is a staple in prasad and puja offerings. The recipe for chocolate laddoo is not too difficult, and simple enough for any home cook to make. Where regular laddoos contain besan (gram flour), nuts, and dried fruit, chocolate laddoos use grated coconut, condensed milk, and cardamom. These form the base, which is then molded into small ball-shaped laddoos. A rich chocolate coating and a pinch of cardamom powder take these treats to the next level.
The addition of cocoa powder is what gives a lovely chocolate taste to the milk pedas. The traditional pedas involve an elaborate cooking process, however, they can be made quicker too. The instant ones are equally rich, and delicious, with a melt-in-the-mouth texture, and can be prepared well within 30 minutes. To make them, melt butter in a pan and add milk powder, dark cocoa powder, and condensed milk. Stir over low heat for 10-12 minutes until the mixture leaves the sides of the pan. Transfer to a plate greased with ghee and shape into balls using ghee-coated hands. Flatten them slightly for the trademark peda shape.