Chhana (cottage cheese) 500g, sugar 120g, Diary Milk chocolate 150g
For stuffing – Khowa kheer 125g, sugar 25g, almond 10 to 12, milk 1tbsp
Put the Dairy Milk cubes in a pot placed over a bowl of boiling water (double boiler technique). The chocolate will melt.
Kneed the chhana very lightly, mixing it with sugar. Place in a heavy bottom kadhai on medium heat. Mix well, stirring with a wooden spatula. When the mixture becomes thick, add half of the melted chocolate and keep on stirring till a soft consistency is formed. Remove and cool.
Blance the almond and peel out the skin. Sliver them very finely. In a non-stick pan, on low fire, mix the khowa with sugar and milk. Cook gently till it becomes dry. Add half of the almonds and mix well. Cool. Make small marble-sized balls with the mixture.
Now to prepare the sandesh, take some of the chocolate mixture and prepare the sandesh to be shaped like hearts. Insert a khowa ball inside and cover completely.
The shape, heart, can be made either by hand or with a biscuit cutter.
Lastly, spread the melted chocolate on top and sprinkle a few threads of slivered almonds.
Sandesh Apsara is ready.
70g assorted nuts, (pecan, cashew, walnut etc.) with some extra to decorate, 200g flour, 1tsp baking powder, ½ tsp soda bicarbonate, 125g sugar, 1 egg, 2 tbsp golden syrup, 200ml milk, 50g butter melted, 10g dark chocolate (finely chopped) and muffin mould with paper cases.
Grind the assorted nuts finely. Sift flour and soda in a bowl, mix grounded nuts and sugar. In a separate bowl beat the egg, sugar, syrup, milk and melted butter. Pour in the dry mixture and stir thoroughly. Lastly, fold in the chopped dark chocolate. Spoon the mixture in paper cases and sprinkle the chopped nuts on top. Bake in pre-heated oven at 200°C for 15 to 20 minutes till golden brown.
100g oats, 100g flour, 30g sesame seed, 100g butter or margarine, ½ tsp baking powder, 2tbsp sugar, 1 tbsp golden syrup, 1tsp vanilla, little boiling water, 150g chocolate bar.
Melt butter, sugar and syrup over low heat. Add the baking powder and water, stirring well. Add the dry items and mix.
Place spoonfuls of mixture well apart into a greased baking tray. Bake for 10 minutes at 190°C in the oven. Allow it to cool on a wire rack.
Melt the chocolate bits in a bowl over hot water. Put a spoonful of melted chocolate on top of each oatlet to complete the process.
CREPE WITH COCO AND FRUITS
For crepes – 100g flour, 2tsp butter melted, 150ml milk, 1tsp lime juice, 60g castor sugar, 1 egg.
For Filling – 250g of assorted fruits of your choice like apple, banana, orange, papaya, grapes etc. (fresh or stewed) and 100g of melted milk chocolate for drizzling.
Sift flour and sugar in a bowl. Add the beaten egg, lemon juice, butter and some milk. Beat well until mixed properly. Then make a smooth batter with the remaining milk.
Heat a griddle, greased with a little oil and drop a big spoonful of batter. Roll out a round pancake. Cook for two minutes and turn over with a spatula. When slightly brown, take out and fill with some fruits. Drizzle with melted chocolate inside and outside as desired.
Pictures by Sanat Kumar Sinha