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Give A Chocolate Twist To A Bengali Classic


Mar 16, 2016

PREPARATION TIME

COOKING TIME

SERVES

6

PREPARATION LEVEL

Medium

INGREDIENTS

    250 gm homemade paneer
    200 gm jaggery
    For chocolate cups:
    1 cup chocolate
    1 tbsp butter
    Silicon molds
    Chocolate chips to garnish

DIRECTIONS

A Bengali mishti gets a fusion twist. Are you trying this out?

Method:

1. Melt chocolate in a double boiler, stir very well and add 1 tbsp butter to it till the chocolate mixture is smooth and glossy.

2. Pour it in the silicon cups, then overturn the cups so the excess chocolate is drained out and the inside of the cups are coated by the chocolate.

3. Refrigerate for 25-30 minutes till the chocolate cups are set.

4. Put the paneer or chaana in a mixture and make into a smooth paste.

5. Mix well in a pan with the jaggery and sauté till it melts.

6. Mix the chaana and stir till it loses some of the moisture and comes together.

7. Demold the chocolate from the molds.

8. With a help of an icing bag or a spoon pour the makha sandesh into the chocolate cups.

9. Garnish with chocolate chips.

About Ananya BanerjeeFollow On

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Ananya is a successful home chef, cookbook author, food stylist and consultant. She is known for her unique pop-ups that focus on Ethiopian as well as Bengali and Odisha food. Ananya-r Rannaghor is her tribute to lost and rare recipes of her home state.

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