Delicious two-layered chocolate sandesh
Delicious two-layered chocolate sandesh

The most difficult thing about being on a diet is staying away from breads, cakes, cookies and everything else that comes out of an oven! But dieticians also give you cheat dates…and I made the most of it with this Chocolate Sandesh that has more proteins than fats!

I actually made a sugar-free low-fat milk version for the husband, but a full-fat and sugared version for the girls at my workplace! This dish is turned around in less than 30 minutes, that is if you’re making  cottage cheese too, otherwise it takes less than 10 minutes!

Time taken: 30 minutes

Preparation time: 20 minutes

Skill level: Basic

Serves: 4 adults

Equipment needed: Glass dish to serve in

Ingredients:

  • 2 litres of low-fat milk (you can use full fat too)
  • 250 grams of caster sugar (you can substitute this was a sugar-free option of your choice)
  • 3 tablespoons chocolate powder (I’ve used Hershey sugar-free chocolate powder)
  • 3 tablespoons chocolate sauce
  • 10-12 roasted almonds sliced fine
  • 2 lemons, juiced
  • (Instead of the milk and lemon, you could buy ready-made cottage cheese or paneer too)

Method:

1. Bring the milk to a boil and add the lemon juice. let the milk boil for 5 minutes till it separates into whey and cottage cheese. Strain this mix. You can use the whey in a gravvy dish, please do not throw this away, it is full of nutrients.

2. Rinse out the solid part under water so that all the lemon is washed away. Use the base of the palm of your hand to completely pulverise the cottage cheese. It should be very smooth.

The smoother the cottage cheese, the better will be the texture
The smoother the cottage cheese, the better will be the texture

3. Mix sugar in it and then divide it into two parts. To one part add all the chocolate powder.

4. Take a glass dish and line it with the cottage cheese with sugar mix. Press it down so it forms a flat line.

The bottom layer needs to be well packed to ensure the cheese doesn't crumble as you scoop it out
The bottom layer needs to be well packed to ensure the cheese doesn’t crumble as you scoop it out

5. Now add the cottage cheese with chocolate mix on it and smoothen it out. This layer should form a thick layer over the entire base.

Do not use a very thick layer of chocolate sauce
Do not use a very thick layer of chocolate sauce

6. Pour chocolate sauce on top and smoothen the layer out. Now you can either top this with chocolate powder or with the roasted and sliced almond.

7. Chill the chocolate sandesh for at least 4 hours.

This needs to be well chilled to get proper blocks, or it will crumble whilst you try to cut it
This needs to be well chilled to get proper blocks, or it will crumble whilst you try to cut it

8. Cut is into pieces and serve cold. This sandesh has a shelf life of only 24 hours.

Delicious two-layered chocolate sandesh
Delicious two-layered chocolate sandesh

 

 

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