Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Creative Recipe
Bengali-Gujarati Fusion Dhokla Sandesh
An innovative dessert that marries Bengal's iconic sandesh (sweet cheese confection) with Gujarat's beloved dhokla (steamed savory cake) technique. This creates a unique steamed cheese cake with cardamom and saffron, topped with a tangy-sweet tamarind-jaggery glaze and pistachios. The result is a light, melt-in-mouth fusion sweet that balances savory dhokla preparation with sandesh's delicate sweetness.
45 min
Medium
8 servings
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Taste Profile
Sweet8/10
Salty3/10
Sour4/10
Umami1/10
Spicy2/10
🥄 Texture
The texture of this Bengali-Gujarati Fusion Dhokla Sandesh is soft and moist, with a slightly grainy feel from the gram flour and semolina. The pistachios add a delightful crunch, contrasting beautifully with the smoothness of the paneer base.
👃 Aroma
The aroma is a complex blend of sweet and spicy notes, with the cardamom and saffron providing a warm, floral fragrance. The tamarind-jaggery glaze adds a tangy, sweet smell that is inviting and rich.
🍷 Pairs Well With
A light, floral tea such as jasmine or Darjeeling would complement the flavors without overpowering them. The tea's subtle astringency can cut through the richness and refresh the palate.
🥗 Side Dishes
A side of fresh fruit, such as mango or berries, would offer a refreshing contrast to the dish's richness. A dollop of whipped cream or a light, citrusy sorbet could also balance the sweet and tangy flavors.
Ingredients(16 items)
- 12 cups paneer (crumbled, fresh)
- 21/2 cup powdered sugar
- 31/4 cup gram flour (besan)
- 42 tablespoons semolina (sooji)
- 51/4 cup yogurt (whisked)
- 61/2 teaspoon baking soda
- 71/4 teaspoon cardamom powder
- 810 strands saffron (soaked in 2 tablespoons warm milk)
- 92 tablespoons ghee (melted)
- 101/4 cup tamarind pulp
- 113 tablespoons jaggery (grated)
- 121/4 teaspoon roasted cumin powder
- 132 tablespoons pistachios (chopped)
- 141 tablespoon rose water
- 151/4 teaspoon salt
- 162 tablespoons water
Nutrition Information(per serving)
185
Calories
7.2g
Protein
21.5g
Carbs
8.5g
Fat
Instructions
- 1
Prepare the base: In a large bowl, combine crumbled paneer and powdered sugar. Knead together for 5-7 minutes until the mixture becomes smooth and the sugar dissolves completely.
- 2
Add gram flour, semolina, salt, and cardamom powder to the paneer mixture. Mix well to combine all dry ingredients evenly.
- 3
Whisk yogurt with melted ghee and saffron-infused milk. Pour this into the paneer mixture and fold gently until you get a smooth, lump-free batter.
- 4
Add baking soda and rose water to the batter just before steaming. Mix quickly but gently for 30 seconds - the batter should become slightly airy.
- 5
Grease a 7-inch round cake pan or dhokla plate with ghee. Pour the batter into the pan and tap gently to remove air bubbles.
- 6
Steam the mixture in a steamer or pressure cooker (without the whistle) for 15-18 minutes on medium heat until a toothpick inserted comes out clean.
- 7
While steaming, prepare the glaze: In a small saucepan, combine tamarind pulp, jaggery, roasted cumin powder, and 2 tablespoons water. Cook on low heat for 5 minutes until it forms a thick, syrupy consistency.
- 8
Once the fusion sandesh-dhokla is cooked, let it cool for 5 minutes. Cut into diamond or square shapes while still in the pan.
- 9
Drizzle the warm tamarind-jaggery glaze over the pieces, allowing it to seep into the cuts.
- 10
Garnish generously with chopped pistachios. Let it cool completely before serving.
- 11
Serve at room temperature as a unique fusion dessert that showcases both Bengali and Gujarati culinary traditions.
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