Belgian Chocolate And Crunchy Praline Sondesh

(The national dessert of bengal – Healthy Sondesh fudged with gooey belgian chocolates , centrefilled with crunchy praline – finished with a disguised appeal of a ganache mosaic – served as chilled poppers)


  1. 1-liter cow milk
  2. 6 tbsp. sugar powder
  3. 3 tsp. cocoa
  4. 1 tsp. vanilla essence
  5. 1 tbsp. lemon juice
  6. 3 tbsp assorted roasted dry fruits rolled in molten sugar and coarsly crushed once cooled and firm
  7. 300 gms dark chocolate melted
  8. 150 gms white chocolate melted


  1. Heat the milk; pour lemon juice when it starts boiling. The milk will curdle and form Chena or cottage cheese. Drain the access water and hang the cottage cheese in a muslin cloth Till dry.
  2. In a thick bottom pan cook the freshly made cottage cheese and add sugar on a low heat. Stir it all the time. Remove from fire when the sugar has melted and keep on stirring another two-three minutes. Put on heat and stir again for two minutes till it starts leaving the sides of pan but should remain juicy and not dried up .side of pan.
  3. Remove from fire and let it cool enough to handle.
  4. Keep portion of the mixture aside and add cocoa powder to it.
  5. Add vanilla essence to the other portion.
  6. Make a ball of white portion and stuff some chocolate portion along with a pinch of praline centre filled in it, and roll it again to form any shape you like. Do the same to the rest. Keep in the fridge for 15 mnts.
  7. Place these Zebra sondesh on a wire rack, pour on top and mosaic the molten dark and white chocolate ganache – set to chill and firm for 30 mnts
  8. Before serving, cut each of the chocolate Sandesh in half from the middle, to let the creamy chocolate have a delicious effect or serve whole dollops with a fusion filling and disguised appeal of a traditional sondesh.

Aman Tandon
Regional Exec. Chef
The Pride Hotel

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