Christmas cake

Hi Friends,

I know I have not posted for a while. I was engaged in some household chores. But I promise I will try to blog more. As you know, Christmas is around the corner and many of us busy in shopping Christmas Presents. But what could be better present than the gift of food. So, why not gift a homemade food item to the people you love. I know they will love it a lot, as you have put your time, effort, thoughts and love in that. So, I have an idea. Bake a Christmas cake with me and pack it with nice decorations and gift it to your loved ones. I know you may be thinking who would want the overwhelming sweet and dense Fruit cake with bunch of candied fruits. Let me inform you, this fruit cake tastes quite different. It is low on the sweetness (and you can control the sweet level while making) and not greasy nor dense. Enough with the introductions. It's time to crank up the oven and bake some cakes.

Christmas fruit and nut cake

Ingredients

This measurement of ingredients are according to preparation of  one singe cake. I have made two cakes and that's why I have doubled the measurements. If are make multiple cakes, then multiply the amounts of ingredient.

The Foundation

1. 3 eggs

2. 3/4 cup of oil

3. 3/4 cup of sugar ( If you want more sweet, add 1/4 cup more)

4. 1 tsp of vanilla essence

Dry mix

1. 1 cup of all purpose flour

2. 3/4 tbsp of baking powder

3. 1 tsp of cinnamon powder ( you can add a tsp of mix of cinnamon and pumpkin spice for holiday effects)

4. a pinch of salt

5.  1 tsp of zest of a orange 

Wet Mix

1. 1/4 cup of freshly squeezed orange juice ( Note: One whole orange should give that amount of juice. You can use the same orange that have been zest ed)

2. 4 heaping tbsp of plain yogurt

Mix of these two ingredients will give  around 1/2 cup of liquid wet mix

Fruit and nut mix

1. 1/4 cup of flour

2. 1/4 cup of tutty fruity mix (colorful candied fruit cubes)

3. 2 tbsp of raisins (you can use golden or black or mix of both)

4. 2 tbsp of chopped apricots

5. 2 tbsp of cranberries

6. 2 tbsp of chopped walnuts (chopped into medium size)

7. 3 tbsp of chopped cashew (chopped into medium size)

You can add any dry fruit (cherries) and nuts (pecans, almonds) of your choice.

Fruits and nuts

For Decoration

1. 5-6 cashew halves

2. 3 walnuts not chopped

3. 3-4 cherries (Note: Use can red cherries in the syrup solution)

Others

1. 2 tbsp of unsalted butter for coating the baking tray +1 tbsp of unsalted butter for spreading over the baked cake

2. 2 tsp of flour

3. Parchment paper (optional)

Methods

1.Preheat your oven at 350 F.

2. For the foundation, crack the eggs in a big mixing bowl and beat it nicely. Add sugar and oil, beat it to make a homogeneous mixture of viscous liquid. Add the vanilla essence and mix it nicely. If they are mixed properly, it should flow down smoothly like a ribbon by lifting up your whisk.

Pouring vanilla essence in the egg sugar mixture

Adding oil

Mixing it 

Egg foundation is ready

3. In a separate bowl, prepare the dry mix by adding some flours, salt, baking powder, cinnamon powder and orange zest. Give a good mix and keep it aside.

Dry mix

4. Now add freshly squeezed orange juice in a cup or measuring cup. Add the yogurt and whisk it for a uniform wet mixture.

Orange yogurt wet mix

5. In another bowl add all the chopped fruits and nuts. And add the flour. Mix it thoroughly so that fruits and nuts are coated and dusted with flour. Keep that aside.

Fruits and nuts with flour

Flour coated fruits and nuts

6. Now coming back to the foundation of egg mixture, add the 1/3 of the dry mix followed by 1/2 of the wet orange yogurt mix. Mix them properly until there is no lump of flours. Then again add the next 1/3 of dry mix followed by remaining 1/2 of the wet mix. Mix it with the whisk so that all the flours are incorporated. Finally add the remaining 1/3 of the dry mix and whisk it to get a homogeneous mixture. Don't over mix or over beat the cake dough. Otherwise it will result a hard cake.  (Note: It is said to start and end with the dry mix and in the between pour the wet mix.)

Adding the dry mix in thirds

Adding the wet orange mix in halves

Cake batter is ready

7. Now comes the fun part. Add the flour coated fruit and nut mix into the pool. And switch from the whisk to spatula. Mixing those fruit and nuts by folding into the dough.

Fruits and nuts are added

8. There are many options for containers to bake your cake. If you want to gift these. There are nice decorated paper baking available in the market. For those paper baking tray just coat the  butter inside of the surface. Don't leave any corners. If you have butter spray can use them to coat the inside with butter.

If you want to bake these in baking tins/pans. Spread the inner surface with soft butter. Then sprinkle the flour so that the buttered surface is coated with flours. This will help to remove the cake out after baking.

If you are using glass baking pan, you can use a parchment paper inside. And spread the soft butter on the inner surface parchment paper .

Butter is applied in the inner surface or the pan

9. Once the butter coating is done, pour the cake dough in your desired vessel. Bake it at 350 F for 40-50 minutes. Every oven is different, so it make different amount of time. My oven bakes the cake for 50 minutes. So, it's better to check at around 40 minutes with a toothpick. 

Cakes are getting baked in the oven

The toothpick test is very easy and helps you to understand how much more time it needs to bake it thoroughly. Take a toothpick and insert in the middle portion of the cake. It will comes out clean, then it is baked. If it come out with semi liquid or liquid substance, then it needs more time ( another 5 or 10 more minutes) to bake. 

Now you would ask me where did the decorative ingredients (cherries and nuts) go? For decorations, at around 30 minutes of baking when the upper surface of the cake is still soft add your decorations. That is the only time when you can put your decorations fruits and nuts. Before that cherries and nut will go down and can't be seen from the top. After that 30 minutes mark, those nuts and cherries will stay on top.

Once your cake is baked and still it is hot, spread one tsp of butter on the top surface. It will be the rich buttery flavor and a glossy look that will mesmerize your fond ones.

Christmas cakes are ready 

Baking involves precise measurements,temperature, time and steps. Don't get intimidated by lot of procedures.  It's very easy and have fun while making. You can include all of your family members to assemble this cake.

This Christmas gift a home made cake to your loved ones. Make it and serve this on Christmas morning. As a kid, we used to get a box of Christmas cake from our dad. This was our Christmas ritual to enjoy a piece of cake on that special day. This cake is non alcoholic and you don't need to soak your fruits in alcohol for long time. So, you don't need to plan ahead and you can make it in a hurry. Since it is non alcoholic it can be enjoyed by everybody. If you have any question while preparing this, comment your inquiries. I will be happy to answer those. Till then merry Christmas from the kitchen of Comfort Saveur.
Thanks,
Moumita

Bengali bhaja Masala

Hi Friends,
I have mentioned Bengali Bhaja Masala in many of my recipes. I know it's not something that is readily available as packaged from store. Bengali Bhaja Masala is a unique blend of roasted spices that it can oomph up any boring dish to mouth watering dish. It is specially sprinkle for any snack or appetizer kind of dishes. I even use this for my signature margarita cocktail. The recipe of the bhaja masala is quite unique for each household and it won’t taste same for every family. The recipe I will be sharing is my own creation after many additions and editions. It is very easy to prepare and it can be stored for 4-5 months. So, you can make ahead and store it in a airtight glass jar. When you need it, just sprinkle some. Let start making it.

Bhaja Masala 

Ingredients

1. 1/3 cup of of coriander seeds
2. 1/3 cup of cumin seeds
3. 1/3 cup of fennel seeds
4. 4-5 red dried chilies without the dried stems ( you can add some more if you like heat)
5. 4-5 bay leaves
6. 2-3 green cardamom ( Note: Please don't remove shell. )
7. 2 cloves
8. 1/2 tsp whole black pepper

(Note: Generally there is no cardamom or cloves in bhaja masala. But I have seen the subtle difference in taste because of these two ingredients make a bold statement.)

Ingredients for the bhaja masala

Methods

1. Heat a pan / skillet or tawa. Add all the ingredients. Dry roast these ingredients stirring in between. Roast them for 3-4 minutes in medium heat and till the roasted aroma come out. Stir them so that they don’t get burnt. Specially the bay leaves and the chilies should be stirred, spread and pressed to help them roasted properly.
2. Once they are roasted, let them cool.
3. When they are cool to touch, grind them in a coffee grinder in little amounts. It should come out as coarse powder. Once all the roasted ingredients are grinded, mix the coarse grounded spices.
4. Store it in a sterilized glass jar with air tight lid on it. This will preserve the shelf life of the spice.

Dry roasting the whole ingredients

After the grinding, coarse bhaja masala is ready

This spice blend has many uses. It can be used in curries like cholar dar (Bengal gram dal) , ghoogni (Bengali style chilis ), potato curry etc. Then it can be used in many snacks or appetizers like singara, dahi vada, mughlai paratha, pakoras, chop (Bengali potatoes fritter) and list goes on. I have used this in mac and chese, spicy nuts for cocktails, guacamole  even in drinks (lassi, margarita, lemonades etc). You have the spice and get creative with your wild taste imagination and invent new food. Don’t forget to share your ideas and creation for using this masala. I would love see those new inventions.
Thanks,
Moumita 

Luchi with Kumro Alur Chorchori

Hi Friends,
First of all, happy Durga Puja to everyone.  Being a Bong, it is very difficult to maintain a low calorie diet during the time of festivity. And for the one, which I will be discussing today, don’t even dare to think about diet food. One of the must have for a Bengali in any occasions is the luchi, not puri. This is an insanely delicious deep fried flat bread made of all purpose flour which makes any one crazy. I should warn you that they can vanish in no time. So make plenty. There are many sides that can easily pair with luchis like alur dom, alur chorchori, begun vaja, kosha mangsho, payesh, suji etc. That being said these luchis become an intregal part of traditional Bengali brunch. Today, I will show and share my tips and tricks to make perfect puff up fulko luchi. I will also share a easy side dish that goes very well with the luchis. I can go talking about luchis all day. But for now lets start making them.

Luchi with Kumro Alur Chorchori

Yeilds 3 serving

Luchi

Ingredients

1. 2 cups all purpose flour (maida)
2. Salt according to taste (around  1/2 tsp)
3. Sugar according to taste (around 1/2 tsp)
4. 2 tbsp of white (canola/ vegetable) oil + white oil for frying
5. Water to make the dough (around 1/2 cup)

Methods

Making the dough and the luchi
1. In a mixing bowl add the flour, salt and sugar. Mix it with clean hands.
2. Pour the oil and mix it again till it forms like coarse crumbs.
3. Add little water at a time and mix it till they come together. Don’t pour all the water at one time. Knead the dough till it forms a smooth ball. Keep it covered with a clean towel. Let it rest for 10 to 15 minutes.
4. Divide the dough into number to small balls ( size around 2 cm diameter ). Roll these small dough pieces into smooth balls
5. Grease the rolling pin and the rolling surface area with oil.
6. Take a ball of dough and flatten it. Roll the dough into a circular disc of dough ( size around 5 cm). Note: While rolling, try to put all the pressure from your body or hunch. That pressure will help to have perfect smooth disc of dough.
7. Using the previous step, make all the dough disc shaped luchis.

Rolling the dough balls

Round luchi is ready to be fried

Frying the Luchi

1. Heat some oil in a pan in medium high to high heat. Take a small piece (pinch) of dough and drop it on the oil. If the dough rise up instantly, then oil is ready and hot enough for frying. If it drops down, then wait for the oil to heat up.
2. Add one luchi dough disc into the oil. It would start to puff up. Gently splash some oil on the top surface. And give a gentle push on the dough. These will help to puff up fully into a luchi. Then give one quick flip and fry the other side. Take the puff up luchi from the oil into a paper lined container to drain excess oil. This way fry all the luchis.
Note: Fry one luchi at a time. Don’t gather all the dough disc in the pool of oil.
Take them out after one flip and don't over fry them. They should come out white. But some people likes it little brown. For them, fry them few more seconds.

Puffed up luchi is ready for flipping

Frying the other side

Luchis are ready

Since luchis are ready, lets make the simple and easy curry that goes with it.

Kumro alur chorchori (Pumpkin and potato medley)

Ingredients

1. 2 cups of small cubes of butternut squash or pumpkin ( kumro) (Note: I have used butternut squash and they tastes better)
2. 2 cups of small cubes of potatoes ( without skin. so peel the potatoes)
3. 3 green chilies with slits in between
4. 1/2 tsp of kalonji ( nigella seeds)
5. 1/4 tsp of turmeric powder
6. 2 tbsp of mustard oil
7. Salt according to taste
8. Sugar according to taste

Ingridients for Chorchori

Methods

1. Heat the mustard oil in a pan. Add the kalonji and let them splatter. Add the green chilies.
2. Add the potato cubes and pumpkin cubes. Fry them for 3 minutes.
3. Sprinkle salt, sugar and turmeric powder. Stir them to give good mix. Now cover the pan and cook it for another 3 minutes.
4. Uncover the lid and check the potatoes are tender. Add water and cook it in medium flame for another 4 minutes with lid covered.
5. Open the lid and check the veggies are soft enough. Otherwise cook for another few minutes. Check the salt and sugar. Adjust accordingly. And your chorchori for luchi is done.

Chorchori is ready

You have noticed that how simple is to prepare these items in a brunch. Grab some luchi and bowl ful of curry. Drowse the pieces of luchi in the curry and enjoy the heavenly taste in your mouth. So, make this insanely delicious pair in your next brunch party for the festive season. Please comment your suggestions and your inputs, which will help me to improve this blog. Enjoy this Bengali delicacy with friends and families. Let food spread the light of festivity in your kitchen.

Thanks,
Moumita

Singara

Hi Guys,

Yes, today’s topic is Singara. It is also known as samosa. Singara or Samosa is one of those items that are present in almost all the food cultures. And the concept is widely available in broad geographical regions, from Middle east to great east China. It was one of the ancient foods introduced by Middle east. Originally, it was a fried snack made with meat and wrapped by a pie dough. The Mexican Empanadas seems similar to Singara or Samosa. As this concept of appetizer has travelled a lot with time, alternations appeared according to the taste and food habitats of different regions. But, today no more wandering, as today is the time to visit my homelands' fulkofir (cauliflower) Singara. If I mention the Singara, a cup of hot tea automatically comes in my mind as they complement each other. And the deadly pair can intensify any Bong adda (gossip). If I am taking about Singara, then how can I forget to mention the adda. Bong adda means where the family or friends of similar or different generations gather and gossip about almost everything, be it movie, sports or even politics. The Singara works as a source of energy in the adda. The Bong Singara is unique in its filling and becomes quite different from usual Samosa. Samosa has the filling made of potato curry but Singara is made of a curry out of cauliflower, potatoes and many other jewels like peanuts and raisins hidden in a crust that has nice crunch. My mouth is already watered just by describing it. And lets start now.

Singara

Singara with tea

Recipe yields 8 servings

Cauliflower potato filling

Ingredients

1. 1 cup of small pieces of cauliflower florets
2. 1 cup of small cubes of potatoes
3. 1/3 cup of blanched green peas
4. 1/4 cup of fried peanuts (whole with the shell)
5. 1/2 tbsp of ginger
6. 1 tsp of cumin seeds
7. 1/2 tbsp of Bengali bhaja masala
8. 1/8 tsp or pinch of Bengali Garam Masala (you can find the recipe in my blog)
9. 1 tbsp of mustard oil
10. 1 bay leaf
11. 1/2 tsp cumin powder
12. 1/4 tsp turmeric powder
13. Salt according to taste
14. Sugar according to taste (This filling is little sweeter on side and you may need little more)
15. Water

Ingredients for the filling

Methods

1. Take a shallow pan and heat it. Add mustard oil. When the oil is hot add the cumin seeds and then bay leaves. When they splatter add the cauliflower florets, potatoes and fry them for a minute. Sprinkle some salt and give a good mix. Let them cook for 5 minutes with lid cover. Stir two or three times in the meantime so that they don’t get burn.  By this time they should be soft. So uncover the lid and check.
2. When the veggies are soft enough add the blanched green peas and ginger paste. Give a good stir to mix them. Add the cumin powder and turmeric powder and mix again. You may need to add some water to avoid the spices of getting burnt. The filling should be dry not runny so while adding water be shy on it. Cook it for another 4 minutes with lid covered and few stirs in between.
3. Uncover the lid and taste it. Adjust the salt and sugar accordingly. Now add the raisins, fried peanuts, garam masala powder and bhaja masala. Give a good stir to mix them nicely and cook for another 2 minutes. Discard the bay leaf as it has done its job. Now the filling should be ready.

Filling

The dough

Ingredients

1. 2 cups of all purpose flour
2. 3.5 tbsp of white oil
3. 1/3 tsp of ajwan (carom seeds)
4. Salt according to taste
5. Sugar according to taste
6. water (around 1/2 cup)

Methods

1. In a mixing bowl pour the flour, carom seeds, salt and sugar. Use your clean hands to give a good mix. Now add the oil in the flour. And mix it till it resembles like coarse crumbs .
(Note: The carom seeds will bring surprising crunch in your mouth when you have a bite of the fried dough.)
2. At this stage add the water little around 1 tbsp and mix it. Alway add water in little amount and give a good mix. Don't pour all the water at one time. Knead the dough, it forms a smooth ball. If you need more water add it in little amounts.
3. Cover it with a clean towel and allow it to rest for 10 to 15 minutes. Always remember a well-rested dough always gives best results.
4. Now make equal four portions of the dough. Shape them into four smooth balls. Keep them aside covered.

Shaping and filling the Singara

Ingredients

1. 1 tbsp of oil for rolling
2. 1/4 cup of water for smearing the edges

Methods

1. Take some oil and grease the rolling pin and the surface where you will roll.
2. Now place one ball of dough on the surface and flatten it a little. With a rolling pin try to roll into a circle or disc shape out of it around 15 cm of diameter.
3. Cut the circle into two semi circles. Smear some water on the flat edge of the semi circle. Join the edges to form a come. And then try to seal them nicely by pressing with hands.
4. Fill the cone with the cauliflower potato filling.
5. Now again smear the curved edge of the dough with some water. And bring them together to close the Singara by joining the other ends. Nicely seal the closed edges. Now, the shape should be like a triangle. Repeat the previous steps to form rest of the Singara. The Singara is ready for frying.

Note: You can make the Singaras and store them in fridge for 3-4 days in a closed container. When you want take them out and let them come to room temperature. And then fry them.

The dough balls

Dough is rolled into a circle

Divide the dough circle into two

Smear water in the flat edges

Seal the join

you get the cone

Fill the cone

Seal the edges to close it

Singara is ready for frying

Singaras are waiting to be fried

Frying

Ingredients

1. oil for frying

Methods

1.Pour some oil in a pan (which have some depth). Heat the oil in medium high heat.
2. When the oil is hot, add the Singara in the oil. And turn the heat to medium.
(Note: Don't overcrowd the pan with Singara. Fry few at a time)
3. Fry them low and slow. The heat should be medium level or low medium. Otherwise the outer sides of dough will get burnt and still you will have uncooked dough. When they turn golden brown take them out in a plate lined with paper towel to drain excess oil. And they are ready to be served.

Fry the Singara

Singaras are served in a thonga (paper bag)

Served

Serve these Singaras with ketch up or mint coriander chutney or tamarind chutney. But the most important add on is a hot cup of milk tea. The hot tea and a bite of Singara will take you to the heaven. The marriage of these two dish have produced a huge number of discussions, conversations, planning and brainstormings. In an occasion you can serve them as a appetizer and they would become instant hit. So, prepare these popular snacks and enjoy with your friends and family during the time of festival. Let this year's Navratri and Durga Puja get delighted with the home made foods from your kitchen. Happy Durga Puja to everyone from my kitchen to yours.

Thanks,
Moumita

Nolen Gurer Sandesh

Hi Friends,

Hope you guys are doing well. Today I will share something, which always cheers me up when I am down. I believe it will do the same trick to you as well if you try. As a typical Bong, I was raised with all the renowned sweets of Bengal. Sometimes, I feel fortunate that I was born as a bong. Otherwise, I may not discover the indulgence of sweet. I love all kinds of desserts, but those, which are from Bengal, will always steal my heart away. Sandesh comes in different forms, shapes, and colors. They have different processes to prepare. They are widely available in the sweet shops all over India. During the winter season there is a special kind, called Nolen Gurer Sandesh. Nolen Gur is actually molasses made from date. The Sandesh were known as pranahara, which mean heart stellar. I can understand why they gave such a name. Nolen Gurer Sandesh is a must at the end of any meal during the winter season of Bengal. The smoky flavor of date molasses gives a signature flavor to the Sandesh, which you would crave for when winter comes. The molasses are concentrated and available as Patali (cake shaped form). I know the next question is how can you get these?  During winter, these are available in the temporary street side stores or the grocery stores in Bengal. In United states, I can find these jewels in the frozen section of Bangladeshi store and the best part is these are available all year around in the Bangladeshi stores. So, next time you are visiting a Bangladeshi store grab one Patali. And these Patalis can be stored in your freezer. Now, I should mention another easy hack for the preparation of this recipe. And that is full cream ricotta. If you can’t find ricotta, make your own Chhena or cottage cheese. But if ricotta is available in your place, take the help.

Nolen Gurer Sandesh

Nolen gurer sandesh ready for Durga Puja

Recipe yields 12-14 pieces

Ingredients

1. 1 pound (15 Oz) whole milk Ricotta cheese or Chhena*
2. 2/3 cup of crushed powdered date molasses/jaggery ( khejur ghurer patali)
3. 1/8 tsp of cardamom powder
4. 1/2 tsp of kewra essence water
5. Chopped pistachios for garnish
6. Chopped almond slices for garnish
7. Few small golden raisins for garnish
8. 1/4 tsp of ghee

Only few ingredients but they are powerful

Methods

1. In a shallow pan, add the Ricotta or Chhena. Start the heat at medium or medium high. Cook it till it forms like liquid. It will take around 2 to 3 minutes. But don’t go anywhere where. Stir it frequently. You should keep an eye on this or it may get burnt.

2. Add the molasses powder/jaggery powder into the pan. Mix it nicely and stir frequently. Cook this till it leaves the sides of the pan and starts forming like dense dough. It will take around 18-20 minutes. You can add the kewra essence and cardamom powder. Then give a good stir and cook for 2 more minutes.
Note:
You can always add more molasses according to your taste.
Please don’t try to multitask during this time. Because you need to stir repeatedly so that mixture is smooth. After 20-22 minutes of stir, you can stop the heat. Then you will have norom paker sandesh (soft version of sandesh). But if the cooking time increases to 25-27 minutes, then more water will escape and you can get the korapaker sandesh (hard version of sandesh).
3. Now comes the part of shaping or moulds. And you can be creative in this part. Fortunately I own some moulds. And I should be thankful to didu (Grandma-in-law) for these wooden moulds. There are many shapes and styles.

Stirring the ingredients

Ready for the moulds

Enjoy the petite Nolen gurer Sandesh

Option 1.
So if you have moulds, then flaunt these beauties. Grease the moulds with some ghee and place small portion of the ricotta mixture dough (around 1.5 tbsp) on the carving side. And keep it for a minute then take these decorative sandesh out of the mold. And garnish with some raisins, chopped pistachios and almond pieces.

Option 2.
If you have a square cake pan, grease that with ghee. Pour the ricotta mixture. Smooth out the top layer. Sprinkle the chopped pistachios and almond pieces. And then you can cut squares of sandesh. Or you can use a small cookie cutter (heart stape) and cut some shapes of sandesh out.

Option 3.
Grease your clean hands with ghee. Take a small portion (1.5 tbsp) of ricotta mixture. Make a smooth ball out of it. Now flatten the top end with your palm. With a clean toothpick draw some lines or curved to give the impressions of moulds. Don’t go overboard and keep it simple. Decorate with sprinkle of nuts and a piece of raisin.

Preparation of Chhena*

Now to make Chhena you need 1/2 gallon you of whole milk and 3 tbsp of vinegar.
Start heating the milk in large pan on medium heat and stirring meanwhile. Heat the milk till it comes to a boil. At this point pour the vinegar. And heat for another 2 minutes. You can easily observe that milk curdles and Chhena is appearing out of the water. When there is no more visibility of milk, stop the heat. Now strain the Chhena through a cheese cloth. Wash the Chhena in the cheese cloth with cold  water 2 to 3 times. It will help to remove the strong smell of vinegar.  Keep the Chhena in the cheese cloth by hanging it in a height so that remaining water can drip over. I hang it from the tap of my kitchen basin by tying a knot with the cheese cloth and the head of the tap. I place bowl below to catch the dripping. It can also catch the Chhena if it accidentally drops over.


I have shared all the tips and tricks which I use often. Sandesh is a quick dessert to complete any Indian meal. The best part is it can be stored for 3 to 4 days in a fridge. You can always make ahead and enjoy these fruits of your labor later. Since, Durga Puja, Navratri, Diwali and many festivals are incomplete without the sweets. Why not make these ahead and share with your friends later. If you have any doubts about this recipe, please don’t hesitate to comment. I will be happy to help you. If you are making these, I would love to see how you have decorated. Don’t forget to post the pictures of your sandesh in our Facebook page. Have fun and lets make these celebrations happy.
Thanks,
Moumita