Chocolate Sandesh with Cocoa Powder

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Chocolate sandesh recipe with step by step photos – another delicious fudge from West Bengal with a chocolaty variation.

chocolate sandesh recipe

Rasmalai And Sandesh Is often made for festive occasions and especially during durga puja celebrations. There are many variation of sandesh like kaju (cashew) sandesh, pista (pistachios) sandesh, bhapa (steamed) sandesh, dates sandesh, ice cream sandesh and this chocolate sandesh.

Sandesh is made from chenna which is basically curdled or coagulated milk stripped of all its whey. Basically, if you know how to make chenna then half the recipe is done. You can read a detailed post here on How to make chenna. chenna is also needed to prepare Rasgulla recipe and Kalakand recipe.

You will need fresh chenna to make the chocolate sandesh. prepare the chenna first and then proceed with this recipe. in this recipe, I have used cocoa powder and organic unrefined cane sugar.

chocolate sandesh recipe

So basically it’s a three ingredient recipe. you just need chenna, cocoa powder and sugar. I have added dark cocoa powder. But you can also use regular cocoa powder, but the color will not be so dark as shown in the pics.

There are no other flavoring agents added, as when there is chocolate, then you don’t need anything.

How to make chocolate sandesh with cocoa powder

1. You will need fresh chenna to make the sandesh. Please refer to Chenna recipe. once the chenna is ready. Then you just crumble it and blitz in a blender or grinder with cocoa powder and sugar, till the mixture becomes smooth.

chenna for making chocolate sandesh recipe

2. Add this mixture to a thick bottomed non stick pan or frying pan. with continuous stirring begin to cook on a low flame.

making chocolate sandesh recipe

3. After a few minutes the mixture will come to have a smooth and molten consistency.

chocolate sandesh recipe mixture

4. Continue to stir and cook. You will see below that the color has darkened and the sandesh mixture has lost some its moisture and has started coming together. The chenna should have some moistness and must not have a dense rubbery texture. also no oil or fat should be released from the sandesh mixture. It took about 5 minutes to get this texture on a low flame. The timing may vary depending on the intensity of the flame, the size-quality of the pan and the quality of chenna.

making chocolate sandesh recipe mixture

5. Take all of the sandesh mixture on a small thali or plate. Let it become warm or cool down completely. Gently knead the mixture.

chocolate sandesh recipe mixture

6. The kneaded sandesh mixture below.

kneaded chocolate sandesh recipe

7. Make small or medium sized balls from the sandesh. You can make designs on top by pressing with your thumb or with a fork or toothpick. You can also Garnish chocolate sandesh with blanched & sliced almond or pistachios, raisins or cashews or chocolate chips.

chocolate sandesh balls

8. Serve chocolate sandesh immediately. if not serving, then refrigerate and serve them later. But on refrigeration it loses a bit of softness. We personally prefer to have sandesh fresh and soft. Here I garnished the sandesh with some small chocolate chips.

chocolate sandesh recipe

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chocolate sandesh recipe

Chocolate Sandesh (With Cocoa Powder)

4 from 4 votes
Chocolate sandesh is a chocolate based variation of the popular cottage cheese sweet fudge from bengal.
Prep Time 30 mins
Cook Time 6 mins
Total Time 36 mins

Cuisine Bengali, Indian
Course: Sweets

Servings 9 to 10 sandesh
Units

Ingredients

  • 300 to 350 grams chenna or chenna made from 1 litre of cow's milk
  • 1 tablespoon dark cocoa or regular cocoa powder
  • 4 to 5 tablespoon unrefined organic cane sugar or regular sugar or add as required

Instructions

  • You will need fresh chenna to make the sandesh. Please refer to Chenna recipe.
  • Once the chenna is ready. Then you just crumble it and blitz in a blender or grinder with cocoa powder and sugar, till the mixture becomes smooth.

making chocolate sandesh

  • Add this mixture to a thick bottomed non stick pan or frying pan. With continuous stirring begin to cook on a low flame.
  • After a few minutes, the mixture will come to have a smooth and molten consistency.
  • Continue to stir and cook. You will see in pic 4 above, that the color has darkened and the sandesh mixture has lost its moisture and has started coming together. The chenna should have some moistness and must not have a dense rubbery texture. Also no oil or fat should be released from the sandesh mixture.
  • It will take about 5 to 6 minutes to get this texture on a low flame. The timing may vary depending on the intensity of the flame, the size and quality of the pan and the quality of chenna.
  • Take all of the sandesh mixture on a small thali or plate. Let it become warm or cool down completely. Gently knead the mixture.
  • The kneaded sandesh mixture is shown in pic 6 above.
  • Make small or medium sized balls from the sandesh. You can make designs on top by pressing with your thumb or with a fork or toothpick.
  • You can also garnish chocolate sandesh with blanched & sliced almonds or pistachios, raisins or cashews.
  • Serve chocolate sandesh immediately. If not serving, then refrigerate and serve them later.

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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