Unique Bean Seed Sandesh: A Modern Twist on a Bengali Classic
40 minutes
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About Unique Bean Seed Sandesh: A Modern Twist on a Bengali Classic
Indulge in a melt-in-your-mouth experience with this innovative Bean Seed Sandesh, a delightful twist on the classic Bengali sweet. Imagine the creamy texture of mawa (milk solids) infused with fragrant cardamom, blended seamlessly with a smooth bean seed paste.This unique dessert offers a subtly sweet flavor that will surprise and delight your taste buds. Garnished with crunchy pistachios and a delicate sprinkle of coconut sugar, this Bean Seed Sandesh is the perfect treat for any occasion.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Sandesh
- 250 gm Bean Seeds
- 250 gm Mawa milk solids
- 100 gm Sugar
- 1 tsp Cardamom ground
- ½ cup Coconut Cream
For the Garnish
- Pistachios chopped
- Coconut Sugar
Instructions
- Remove the skin from the bean seeds. Boil the seeds until softened. This ensures a smooth final texture.
- Blend the boiled bean seeds into a smooth paste. Transfer the paste to a frying pan over medium heat.
- Cook the bean seed paste, stirring constantly, until it reduces and thickens. This concentrates the flavor and removes excess moisture.
- Add the mawa (milk solids) to the pan and continue stirring. The mawa adds richness and creaminess to the Sandesh.
- Stir in the sugar and ground cardamom. The cardamom provides a warm, aromatic touch.
- Add the coconut cream and mix well. The coconut cream contributes to the smooth, melt-in-your-mouth texture.
- Continue stirring the mixture until it thickens and forms a tight dough. This indicates that the Sandesh is ready to be shaped.
- Shape the Sandesh dough using a mold or by hand. Garnish with chopped pistachios and a sprinkle of coconut sugar.
Recipe Notes
Good To Know
- Lightly roast the bean seeds before folding them into the Sandesh to enhance their aroma and add a layer of crunchiness.
- For an elegant presentation, shape the Sandesh using traditional Bengali molds and top each piece with a small dab of coconut cream and a sprinkle of finely chopped pistachios or edible rose petals.
- For a vegan version, substitute the mawa with thick cashew or almond paste and use coconut sugar.
Expert Tips
- For a richer flavor, use freshly made paneer or chenna instead of store-bought mawa.
- If you don't have access to traditional Bengali molds, you can use cookie cutters or simply shape the Sandesh into small balls or squares.
- Adjust the amount of sugar according to your preference. If using a very sweet mawa, you might need less added sugar.
Storage Instructions
- Store the Sandesh in an airtight container in the refrigerator for up to three days.
- Allow the Sandesh to come to room temperature before serving for the best texture and flavor.
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Recipe Nutrition
Calories: 77kcalCarbohydrates: 20gSugar: 20g
Geeta Biswas
Articles: 919
3 Comments
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Looks incredible! Thanks for the details.
Absolutely scrumptious! Thanks for the recipe.
This looks incredible! I need to try it.