Make Chocolate Barfi And Strawberry Sandesh Using These Easy Recipes

There is something missing about festive season without sweets. This festive season, try preparing some sweets at home with love. Nothing can beat the taste of tempting Indian sweets. Make something special for your loved ones! Make them taste delicious Indian sweets with some easy recipes. Swasti Aggarwal, Food Strategist at Foodhall, has shared with us two interesting Indian sweet recipes. Read along:

Chocolate Barfi

Delicious Indian fudge fragranced with cardamom. Rich, chocolatey and indulgent.

Ingredients:

• 200 ml double cream
• 200 g milk powder
• 50 g unsalted butter
• 10 cardamoms, ground
• ½ tsp cardamom powder
• 400 ml condensed milk
• 120 g cocoa powder
• 2 tbsp pistachios roughly crushed (optional)

READ MORE: All You Need Are These Two Easy And Quick To Prepare Barfi Recipes To Satisfy Your Sweet Cravings!

Directions:

• Line a flat dish with parchment paper.
• In a bowl sieve in the milk powder and mix with the cream to make a lumpy dough and set aside.
• Heat the butter in a non-stick saucepan and add the cardamom powder. Stir with the heat on low and add the condensed milk and cocoa powder.
• Once the cocoa powder has melted add the cream and milk powder mixture. Stir to melt away any lumps. Keep stirring and the mixture will start to leave the sides of the pan. Once this happens put it out on the flat dish and spread it out with the back of your spoon so its about 5-10 cm deep. You can top it with crushed pistachios.
• Cool and set in the refrigerator for 2-3 hrs or overnight. Cut into squares and serve.

Strawberry Sandesh

A revolutionised version of a traditional Bengali dessert made with curd. You can also make this recipe with orange or banana.

Ingredients:

• 1ltr full cream milk
• 150 g strawberries
• 3 tbsp sugar
• Juice of 1 lemon
• 4 tbsp water

Directions:

• Boil the milk in a large pan. As it heats up, keep an eye on it and as it comes to the boil remove it from the heat and add in the lemon juice. Stir it gently until it curdles. Leave this for a few minutes while you chop your strawberries (remember to keep a few for the garnish).
• Pour the curdled milk through a muslin cloth so that the liquid drains away. If possible hang the muslin for about 10-15 minutes.
• Place the chopped strawberries into a pan with the sugar and water.

• Cook over a low heat, stirring now and again to make a purée. Keep an eye on it so it doesn’t stick to the pan.
• Once it’s thick and sticky (about 10 minutes) remove it from the heat and set aside to cool. Take the curd out of the cloth (it will have a crumbly, spongy feel to it) and place it in a bowl.
• Start to knead the curd with your palm and continue until your hand begins to feel oily. Then fold in the strawberry purée with the curd and mix it through.
• Cover the bowl with a wet cloth and refrigerate for an hour.  Remove the flavoured curd from the fridge and make shapes little balls with your hands.
• Garnish each ball with a sliced strawberry. Keep them in the fridge until you are ready to serve.

These should be consumed within 24 hours.