Raksha Bandhan is one of the sweetest Indian festival — makes you realize the strong bond, love & togetherness that you share with your siblings!
To celebrate the festive season and our love for bengali sweets, I decided to try my hands on this recipe here. Instead of making the traditional sondesh, which is equally mouth watering, I added chocolate flavor to it for some more fun and deliciousness. Give it a try and add some sweetness to your day!
TIP: Sprinkle some powdered sugar and grated chocolate on top!
Hope you enjoy it! 🙂
Happy Rakhi Adu! 🙂 #missyou
- 1/2 gallon Whole Milk
- 2 Lemons, cut in halves
- 1 tablespoon distilled White Vinegar
- 1 tablespoon + 1 liter water or more
- 1/4 cup granulated Sugar, more more
- 1 tablespoon unsweetened Cocoa powder
- 1/2 teaspoon Ghee (Clariﬁed butter)
- In a non-stick saucepan, over medium-high ﬂame, heat milk Keep stirring continuously.
- Cut lemons in half and squeeze the juice into a bowl. Add one tablespoon of water and vinegar. Add lemon-vinegar solution to the milk. It will start coagulating within 3 to 4 seconds.
- Set a strainer over a mixing bowl and line it with a cheese cloth. Carefully pour the milk curds into the strainer. Add 2 cups (or more) of water to the cheese and wash it well.
- Gather the four corners of the cheesecloth in your hand and gently squeeze to remove the excess whey.
- Set it aside in a big mixing bowl. With the palm of your hands, knead the cheese for 4 to 5 minutes. It should have a ﬁne consistency. Add sugar and knead for an another 4 to 5 minutes to form a dough.
- In a non-stick pan. over medium-low heat, heat the cheese dough. With a
spatula, stir it for 4 to 5 minutes.
- Add cocoa powder and cook for 1 to 2 minutes more. Take it off the heat.
- When it‘s cool enough to handle, shape them like a ball (don‘t forget to grease your hands with ghee), or put in a rectangular dish and press down to smooth layer of approx. 1-inch thick or put them into molds of your choice.
- Chill for 3 hours.