Dairy-Free Sandesh: A Healthy Twist on a Bengali Classic
30 minutes
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About Dairy-Free Sandesh: A Healthy Twist on a Bengali Classic
Indulge in the exquisite flavors of Sandesh, reimagined as a healthy, dairy-free delight. This innovative vegan treat offers the same satisfying sweetness and delicate texture, but without any guilt!Roasted moong dal, sesame, pumpkin, and melon seeds combine with ground nuts for a nutty, irresistible base. A touch of jaggery, fragrant saffron, and rich coconut create a truly authentic taste experience.Savor this unique twist on a traditional Bengali sweet, perfect for everyday enjoyment or special celebrations. Explore the world of plant-based Indian desserts and discover a new favorite!
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
Dry Ingredients
- 1/2 cup Mung Bean roasted, yellow
- 2 Tbsp Sesame Seeds white
- 2 Tbsp Pumpkin Seeds
- 2 Tbsp Melon Seeds
- 2 Tbsp Nuts ground
Wet Ingredients
- 2 Tbsp Jaggery
- 2 Tbsp Coconut Paste
- 2 Tbsp Ghee homemade
- 1/4 cup Coconut Milk
Garnish
- 1.5 pinch Saffron Strands
- 1.5 Tbsp Pistachios chopped
Instructions
- In a food processor, combine the ground nuts, white sesame seeds, pumpkin seeds, melon seeds, and coconut paste. Process until a smooth paste forms.
- Heat the desi ghee in a pan over medium heat. Add the roasted moong dal powder and stir continuously for about 1 minute until fragrant. This helps to toast the dal and enhance its nutty flavor.
- Add the seed and coconut paste to the pan. Mix well to combine with the moong dal. Sauté for 2-3 minutes, stirring constantly, until the mixture is heated through.
- In a small bowl, combine the coconut milk and saffron strands. Let it sit for a few minutes to allow the saffron to infuse the milk with its color and flavor.
- Add the saffron-infused coconut milk and jaggery to the pan. Stir well to combine all the ingredients. Continue to cook for another 3-4 minutes, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
- Remove the pan from the heat. Transfer the mixture to a plate or tray lined with parchment paper. Allow it to cool slightly until it's comfortable to handle.
- Once cooled, knead the mixture briefly to form a smooth dough. Shape the dough into small, round discs or use a mold to create traditional Sandesh shapes.
- Garnish each Sandesh with chopped pistachios and a few saffron strands. Serve immediately or chill for later.
Recipe Notes
Good To Know
- For an extra-crunchy texture, lightly toast all the seeds and nuts before grinding or mixing them into the Sandesh mixture; this enhances both flavor and aroma.
- If you prefer a smoother, melt-in-the-mouth Sandesh, pulse the seeds and nuts to a finer powder and blend thoroughly with the coconut paste for a cohesive, fudge-like consistency.
- To shape the Sandesh attractively, press the mixture into silicone molds or use traditional wooden Sandesh stamps; garnish each piece with a whole pistachio or a sprinkle of toasted seeds for festive appeal.
Expert Tips
- Adjust the sweetness of the Sandesh by adding more or less sweetener according to your preference.
- Experiment with different flavorings like cardamom powder, rose water, or saffron strands to enhance the taste and aroma of the Sandesh.
- For a richer flavor, use freshly grated coconut instead of desiccated coconut for making the coconut paste.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Allow to come to room temperature before serving to restore the soft, delicate texture.
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Recipe Nutrition
Calories: 271kcalCarbohydrates: 24gProtein: 10gFat: 16gPolyunsaturated Fat: 4.8gMonounsaturated Fat: 9.6gFiber: 5gSugar: 8g
Geeta Biswas
Articles: 919
4 Comments
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Absolutely mouthwatering! Great share.
This is exactly what I was looking for!
This looks so tasty! Thank you.
Absolutely mouthwatering! Thanks for sharing.