Bhapa Pineapple Sandesh


I love Pineapples! Add it to any dish, and I will polish it off within minutes. So of course, coming from the land of sweets, I had to experiment with this delicious fruit to make a lip smacking mithai. I combined pineapple with cottage cheese and steamed it to make this wonderful sweet dish. This Sandesh (a famous Kolkata sweet with a twist) is the easiest and the yummiest sweet I have made in a while. I served it to guests on our housewarming and it became such a hit that a friend requested I make a batch for her daughter’s birthday! Her guests loved it too! With pineapples being available in abundance these days, you can serve this Sandesh at the next party you host. Trust me, you will have everyone go gaga when they bite into these melt-in-the-mouth delights stuffed with chopped pineapples! Here’s how you can make it:


3 cups whole milk
1 tablespoon lemon juice
1/2 cup pineapple (canned or fresh) (chopped)
4-5 tablespoons caster sugar
1 teaspoon pineapple essence
2-3 drops edible yellow color


In a heavy bottomed pan, heat milk and bring to a boil. Add lemon juice and allow milk to curdle.

Strain the cheese and wash well with water to remove the lemony flavor.

Tie in a muslin cloth and squeeze out all the excess whey.

On a flat surface, knead the cheese well with the heel of your palm, gathering the cheese from the sides together, till it becomes smooth and greasy.

Add pineapple essence, yellow color and sugar. Knead again to mix the ingredients well.

Make small balls out of the dough. Flatten each ball on your palms and stuff it with half a teaspoon of chopped pineapple. Seal the edges and shape into a ball again. Flatten the ball gently.

Repeat with the remaining balls.

Top the flattened cottage cheese balls with chopped pineapples and press down gently.

Steam in a steamer for 5 minutes. Once steamed, remove from steamer on to a plate and refrigerate.

Serve these Bhapa Pineapple Sandesh chilled.

Eat, drink and be merry! 🙂

NOTE: You can use skimmed milk and sugar substitute if you are a calorie conscious foodie!


Kacha Golla (Sweet Cottage Cheese Balls)


Winter, to any Kolkatan (me included!), is incomplete without Nolen Gur (date palm jaggery). So when winter arrived in Delhi, there was one thing that I started missing terribly. But then, it took me just one phone call to my family in Kolkata, and voila! The next day I had this huge parcel of Nolen Gur delivered at my doorstep. Now, with a solid wheel of nolen gur sitting in my refrigerator and there being two (three if I include my sweet-toothed, greedy dog!) Bengali Mishti enthusiasts in the house, I HAD to make something in a jiffy! And the fastest sweet I could make was Nolen Gurer Kacha Golla. Kacha Golla is a famous sweet from Bengal, made of uncooked cottage cheese and sugar/jaggery. If these balls are cooked in sugar syrup, they become the famous Roshogolla/Rasgulla. If you have all the ingredients ready at home, making Kacha Golla does not take more than 10 minutes. And once you have made and tasted it, you will not think before making this sweet again and again. Here’s how you can make it:


500 ml full cream milk
1 tablespoon lemon juice
1/2 cup date palm jaggery (grated, mixed with 2 tablespoons hot milk)
1 tablespoon granulated sugar
1/2 teaspoon green cardamom powder


In a heavy bottomed pan, bring the milk to a boil and add lemon juice. Turn off the heat and mix well till the cheese separates from the whey. Strain through a muslin cloth and immediately rinse the cheese in running water to remove the lemony taste.

Squeeze out all the excess water from the cheese and mash well with your palms till the cottage cheese is smooth and free from lumps. Add in the jaggery, sugar and cardamom powder. Knead again till the sugar melts.

Shape the cheese into small balls and refrigerate for 10 minutes before serving.

Garnish with rose petals or chopped pistachio and serve.

Eat, drink and be merry! 🙂

NOTE: If you cannot lay your hands on Nolen Gur, simply increase the quantity of sugar and add a few strands of saffron dissolved in milk for that special flavor!

Chhena Kalakand (Kolkata/West Bengal Special)


A childhood friend, who also happens to be one of my biggest critics, called me the other day with a complaint. He had been going through my blog, and was “aghast” because I had not posted a single “Kolkata” recipe. “No Bengali recipe on your blog, not even a single sweet! And you call yourself a Kolkata girl?” he asked me as soon as I answered the call with a “Hi”. As I mumbled to find some excuse, I realised I had none. I told him the truth. That I was so much in love with Kolkata, Bengali recipes, Bengali sweets and the street food that I would need another blog to list them all. “I don’t know anything. I just want your first blog post this year to be a Kolkata recipe,” he said and hung up.

Well, his phone call left me feeling a little guilty. After all, I had been unjust, coming from a city which is famous the world over for its sweets and other delicacies. Since this is the start of a wonderful year, I will begin it by spreading some sweetness, straight from the land of culture, literature, art and, of course, food! Chhena/Chhana Kalakand is a different form of Kalakand, which is found only in the sweet shops in West Bengal. Made of cottage cheese and cream, this sweet has always been a favorite in my family. My husband too has become a fan ever since he was introduced to Chhena Kalakand. So a visit to Kolkata is never complete without gorging on these beauties. Since we live in Delhi, where we find the regular Kalakand (made of thickened milk mixed with cottage cheese) and not Chhena Kalakand, I have started making this sweet at home. It takes me less than 20 minutes to make Chhena Kalakand and thus it is the perfect sweet to prepare when you are running short on time. Here’s the recipe:

PS: Well, since I have taken the plunge, I have decided to introduce a special Category – “Flavors of Joy” (Kolkata is known as the “City of Joy!”) – in A Yummy Green World, which will be dedicated to the sweets and savory delights of Kolkata.


1 liter whole milk
2 tablespoons thick cream
1 tablespoon milk powder
Juice of 1/2 lemon
1/2 cup powdered sugar
1/2 teaspoon green cardamom powder
1 teaspoon rose water
1 tablespoon roasted almonds (slivered)


In a pan, heat the milk till it is just short of reaching the boiling point. Add lemon juice and mix well. Heat for some more time till the milk curdles and the solids separate from the whey.

Strain the whey and run the cheese through water, washing well, in order to remove the lemony taste.

Tie the cheese in a muslin cloth and squeeze out the excess water. Then press the cheese tied in muslin cloth with something heavy. Keep it pressed for 10 mins or till all the water is drained out.

Now take the cheese in a flat tray and knead it well, pressing down with the heel of your palm till it acquires a smooth texture. You know your cheese is ready when your palms start feeling greasy.

In a pan, heat the kneaded cheese on low flame, stirring frequently, for 3-4 minutes. Turn off the heat and add cream, milk powder, powdered sugar, rose water and cardamom powder. Mix well. Transfer the cheese on to a greased tray and spread evenly to make a 3/4-inch thick layer. Garnish with slivered roasted almonds. Refrigerate for 5 minutes before cutting into desired shape. Transfer to a serving dish and serve warm or cold.

Eat, drink and be merry! 🙂

NOTE: Chhena Kalakand is usually very delicate to handle, so make sure you have cooled it properly before you attempt to cut it. If you like it warm, microwave for 30 seconds before serving. DO NOT cut when hot!