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Everyone knows how fond Bengalis are of sweets and Rini Mukherjee is no exception. In spite of having her hands full, running her nursery...

Everyone knows how fond Bengalis are of sweets and Rini Mukherjee is no exception. In spite of having her hands full, running her nursery school, Jack and Jill at Vimannagar, Rini still has time to dish out some sweet fare nearly day. “Sandesh is my favourite as with many other Bengalis,” she enlightens us, adding how this is the staple sweet for any festive or joyous occasion. “Just like pedas are served for any auspicious event, it is the same with sandesh. In fact milk-based sweets are more popular amongst us. Many of these, like sandesh and rosogolla require no frying are easily digested and are only mildly sweet, with the result that they can be relished even by convalescents.”

Since Rini’s experience with sweets is well-known among her friends, she has been bestowed the honour of churning out a big batch of them for the coming Durga Puja held at Congress Bhawan. She is extremely particular about making the paneer (chhana in Bengali) because that is the basic ingredient. “It is best to make it at home with whey water, so that it turns out soft and pliable. Curdle 1/2 litre milk with lemon juice. Strain the paneer and use this for some curry, not for the sweet. The pale green water which is left behind is the whey water and you can use this to make the actual paneer for your sweets. Boil the milk, switch off the stove and slowly pour in this whey from the side of the vessel, while stirring continuously. Strain the curdled milk in a muslin cloth. You can keep aside the green water left behind for future use in the same way.”

Rini also recommends using green cardamoms for these sweets as this best camouflages the milky aroma. Just as one adds salt to taste in other food items, “sugar can be adjusted according to one’s preference. In any preparation you may increase or decrease the quantity.” Adventurous and creative, she loves to experiment with unusual shapes rather than the traditional squares, rounds or oblongs. “A little change makes all the difference,” she asserts, adding, “Just as cakes and pastries are made in different shapes to make them look interesting for celebration parties, sweets too can be made to look interesting.”

Here she imparts the secrets of her favourite sweets.

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CHOCOLATE LOG SANDESH
(a variation of the traditional sandesh which is made in moulds)
Ingredients: Paneer from 1 litre milk, 50 gms khoya, 6 tbsps powdered sugar, 2 tbsps cocoa powder
For icing: 50 gms butter, 1/2 cup icing sugar, 2 tbsps cocoa powder.

Method: Put the paneer, khoya and sugar in a kadai and stir constantly on a medium flame using the back of a round ladle. When mixture is semi-dry and leaves the sides of the vessel take off fire and cool. Spread half the mixture on a plate in rectangular shape. Mix cocoa powder in the other half, shape into cylindrical shape, place on the other piece and roll up in shape of a log. Cover this with chocolate icing and score uneven lines with a fork to resemble a log. Refrigerate for an hour before serving or cutting into wheels.

PANEER JALEBI (Chhanar jilipi)
Ingredients: Paneer made form 1 litre milk, 4 tbsp maida, 1/4 tsp ghee, 1 pinch soda.
For syrup: 1 cup water and 1 cup sugar boiled together for about 5 minutes.
Method: Mix paneer, maida, ghee and soda to form a smooth dough. Divide into 14 balls an form into spiral jalebi shapes or any other fancy heart or floral shapes. Fry in moderately hot oil and soak in sugar syrup.

CHANDRAPULI (moon-shaped sweets)
Ingredients: 1/2 fresh coconut grated, 1/2 litre milk, 4 tbsps powdered sugar, 2 green cardamoms.
Method: Boil the milk in a kadai till it thickens. Add sugar and grated coconut and stir with a round heavy ladle. When it is nearly dry and comes away from the sides of the vessel, take off fire and cool. Grind fine and shape in semi-circular stone or wooden moulds. (Since chandra means moon, it looks best in such shapes).

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