Shahi Sandesh

Canapes packed with sandesh and sooji halwa - a double decker treat!

Square canapes 15-20

Sandesh (p.12) 2 cups

Sooji (semolina) ½ cup

Cashew 10-15, halved

Raisins 10-15

Milk 1 glass

Saffron a few strands

Sugar 4 tbsp

Ghee 4 tbsp

1. Deep fry the canapes in ghee and set aside.

2. Add the saffron to the milk and allow to boil.

3. To make sooji ka halwa, heat the ghee and add cashews and raisins. As the cashews turn golden, add the sooji and roast well. As the aroma rises, add the boiling milk. Stir continuously to avoid the formation of lumps.

4. When the milk has been fully absorbed, add the sugar. Continue to cook until the sugar is dissolved

5. fully and the mixture becomes a thick mass and stops sticking to the sides of the pan. Allow this sooji halwa to cool.

6. Now place a teaspoon of halwa on each of the canapes. Place a round of sandesh on top. With a teaspoon or fingertips, pack it well.

7. Use a knife to make even cuts on top. Fill the cuts with sprinkling of milk masala.

8. Decorate a tray with rose petals and arrange the canapes. Serve immediately since the canapes tend to turn soggy.

Indu’s Tip: Fried gond (resin crystals) mixed with a teaspoon of sugar can be sandwiched between the halwa and sandesh. The crunch makes this dish extra special.

 Pumpkin Sandesh

The humble pumpkin is rich in anti-oxidants and beta carotene. It lends a helping hand to create this healthy and surprise version of sandesh squares.

White pumpkin 1, medium

Sandesh (p.12) 1 cup

Sugar 1 cup or as per taste

Rose essence ¼ tsp

Saffron a few strands

Cardamom powder ¼ tsp

Rose petals for decoration

1. Peel, deseed and grate the pulp of a white pumpkin.

2. Cook the pulp in a little water for 15-20 minutes. Strain the grated pumpkin and squeeze dry. Mix sugar into the pumpkin in the ratio of 1:2.

3. Cook again until the sweetened mixture thickens and separates easily from the vessel. Add rose essence, saffron and cardamom powder.

4. Divide the pumpkin mixture into 10 portions. Cool and flatten a portion of the pumpkin mixture on your palm. Place some sandesh in the centre and envelope with the pumpkin mixture. Pat into neat squares.

5. Decorate with a rose petal on top. Repeat with the rest and serve chilled.

 Recipes from the cookbook titled "Recipes from a Diary" featuring recipes of a 60 year old Rajasthani woman, Indu Bokaria. Indu is an excellent cook and hostess, and a specialist in making the sweet dish - Sandesh. Apart from other recipes, this cookbook showcases more than 20 varieties of this dish, making her a true Sandesh Artist. It is an all-colour cookbook with approx 70 recipes and is self-published by the family. 

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