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!

Ras Malai


After three days of partying, cooking and eating good food, I am back on my blog! A New Year has begun and I sincerely hope it is the best year ever for all of us. While I have resolved to go on a salad diet for the major part of this year and urge my foodie hubby to do the same, I will continue bringing to you your favorite recipes. Of course, I will also be introducing health foods and zero oil cooking in my blog. But since this is the first recipe of the New Year, let’s begin on a sweet note.

Ras Malai is the undisputed king of Indian sweets. These melt-in-your-mouth chhena patties in thick, cardamom flavored milk are a sheer bliss to eat. Ras Malai is very easy to make and simply delicious to eat. Make it today, and have a sweet year ahead! Here’s the recipe:


1 litre whole milk
Juice of 1 lemon
200 grams sugar
1 litre water
4 tablespoons sugar
1 teaspoon cardamom powder
1 pinch saffron
1 tablespoons almond and pistachio slivers (for garnish)


Boil the milk and divide into two portions. Add the juice of 1 lemon to one portion while continuing to boil it and allow the milk to curdle. Separate the chhena and wash under cold water. Mash the chhena well with the heel of your palms till your hands start feeling greasy. Make small balls and flatten them a bit to shape into patties. In a pressure cooker, mix 200 grams of sugar in 1 litre water and bring to a boil. Add the chhena patties one by one into the sugar syrup. Put the lid of the pressure cooker and let the patties steam for 7-8 minutes. When the pressure is released, remove the patties from the pressure cooker.

In a thick bottomed pan, heat the remaining milk while stirring continuously. Simmer till the milk reduces to half. Add sugar, cardamom powder and saffron. Mix well. Add in the cooked chhena patties and simmer for 2-3 minutes. Transfer to a serving bowl and refrigerate. Garnish with almond and pistachio slivers and serve chilled.

Eat, drink and be merry! 🙂