Hello friends! A warm and sweet welcome to my space Dish Of Delight once again!
To satisfy the sweet tooth of all you sweet and wonderful people, here I am sharing today the recipe of a sweet in Bengali style, Khejur’er Shondesh. Bengalis are quiet often symbolised by Bhaat ( rice ), Maach ( fish ), Mishti ( sweet ) and Dugga Puja ( bengali’s most popular traditional festival of the year ) by the people from other communities. Which is no doubt true! However, the most popular Bengali sweets among the people apart from Bengalis are Rosogolla and Mishti doi. But if someone have generally been to any parts of West Bengal or have stayed there for sometime, would definitely have knowledge and taste about the large varieties of sweets in Bengal. Various regions of Bengal have their own popular items of sweets and each of these regional sweets are taste toppers. It will be difficult for one to decide that which one is better than which.
Anyway, lots of promotions done for Bengal sweets. Now let’s move to today’s recipe.
Full fat milk 1 lt
Khoya 100 gm
Date palm jaggery 3 to 4 tbsp or as per your taste
Powdered sugar 1 tbsp
Date palm 8 to 10 chopped longitudinally
Juice of a lemon
- Take the milk in a heavy bottom pan and bring it to a boil
once the milk starts boiling, add the lemon juice slowly little by little by constantly stirring the milk. Do not add the lemon juice at once
- keep on adding the lemon juice till the milk coagulates
- once the milk has coagulated, switch off the flames and let the chhena sit for some time
- now strain out the water from the chhena using a clean piece of cloth and keep it hanged in the cloth for about 1 to 2 hours to get rid of the extra water.
- Now take out the chenna in a flat glass plate and rub it with your hands. Untill all the lumps are broken. For this sweet you need not to get a very smooth texture of the Chhena. Just make it lump free and an even texture
- Now add crumbled khoya and mix it evenly along with the chhena. In the same way add in the powdered sugar and jaggery following the same process
- keep on mixing all the ingredients untill you get an even texture of the mixture
- finally add the chopped dates and again mix well. Do the mixing with your hands
- now heat a non stick pan at medium flames, once hot add in the mixture and keep on stirring constantly
- keep stirring untill the mixture stops sticking to the pan. It will take about 10 to 12 minuets depending on the water left out in the chenna. Do not let the mixture to over dry
- once done switch off the flames and transfer the hot mixture to a parchment paper lined tray and evenly spread out the mixture all over the tray
- now Let it cool down completely and then cut out the mixture into any shape of your choice. I cut it into a square shape as in our place these sweets are sold in this shape.
- Khejur’er Shondesh is ready to be served.