Hello,I am new member and I am looking for Karapaker Sandesh recipe. If anybody knows please give me the recipe.
Thanks in advance.
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Bengali Sweets Recipe
Started by Guest_r37_*, Nov 30 2007 08:28 PM
10 replies to this topic
#1 Guest_r37_*
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Posted 30 November 2007 - 08:28 PM
Hello,I am new member and I am looking for Karapaker Sandesh recipe. If anybody knows please give me the recipe.
Thanks in advance.
#2
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Posted 30 November 2007 - 09:18 PM
Dear Friend,
Making Karapaker sandesh involves a lot of effort & expertise... buy a ticket to Kolkata and visit Nakur Chandra Nandy and Girish Chandra Ghosh'es shop near Hedua
Making Karapaker sandesh involves a lot of effort & expertise... buy a ticket to Kolkata and visit Nakur Chandra Nandy and Girish Chandra Ghosh'es shop near Hedua
#3
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Posted 01 January 2008 - 06:19 AM
Hello r37,
You may find some sandesh talk, and some recipes for kanchagolla type of sandesh, at GourmetIndia.com, Foodways of Bengal thread. The discussion there might help you take the first steps towards making sandesh at home. Thereafter you can practice and see if your skill levels improve enough to be able to manage karapak. There is discussion of types of chhana etc. which you should first master, and the art of comminuting chhana, the temperature at comminution, the milkfat content, et al. So. if you are serious, you should clearly understand that there is no "recipe", rather, a long tutelage in technique and understanding how milk products behave under varying conditions.
You may find some sandesh talk, and some recipes for kanchagolla type of sandesh, at GourmetIndia.com, Foodways of Bengal thread. The discussion there might help you take the first steps towards making sandesh at home. Thereafter you can practice and see if your skill levels improve enough to be able to manage karapak. There is discussion of types of chhana etc. which you should first master, and the art of comminuting chhana, the temperature at comminution, the milkfat content, et al. So. if you are serious, you should clearly understand that there is no "recipe", rather, a long tutelage in technique and understanding how milk products behave under varying conditions.
#4
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Posted 01 January 2008 - 08:50 PM
whatever little knowledge i possess - the kada paker sandesh has some additives that give them the special quality of being extra hard.
#5
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Posted 01 January 2008 - 09:12 PM
sadhuji, on Jan 1 2008, 03:20 PM, said:
whatever little knowledge i possess - the kada paker sandesh has some additives that give them the special quality of being extra hard.
Are you sure dada? Clasacially NO "viene chapiyey"
#6
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Posted 02 January 2008 - 06:21 PM
as i mentioned - 'as far as my knowledge goes' ... long time back there was a servant in our house, he had worked in a shop that made sweets ... he had confided to my mother that they addeed rice powder to the sandesh to make them hard like stones ... this is of the sixties vintage ...
#7 Guest_r37_*
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Posted 24 January 2008 - 06:04 PM
jyotirmoy, on Nov 30 2007, 03:48 PM, said:
Dear Friend,
Making Karapaker sandesh involves a lot of effort & expertise... buy a ticket to Kolkata and visit Nakur Chandra Nandy and Girish Chandra Ghosh'es shop near Hedua
Making Karapaker sandesh involves a lot of effort & expertise... buy a ticket to Kolkata and visit Nakur Chandra Nandy and Girish Chandra Ghosh'es shop near Hedua
This is not a recipe this is an advice I am looking for recipe,thanks anyway.
#8 Guest_r37_*
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Posted 24 January 2008 - 06:10 PM
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Thank you so much for this idea I will try with rice powder. I think it will help.I have some cookie stamp and Nolen gur so I will try to make Nolen gurer karapak sandesh adding some design. 
sadhuji, on Jan 1 2008, 03:20 PM, said:
whatever little knowledge I possess - the kada paker sandesh has some additives that give them the special quality of being extra hard.
Thank you so much for this idea I will try with rice powder. I think it will help.I have some cookie stamp and Nolen gur so I will try to make Nolen gurer karapak sandesh adding some design.
#9
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Posted 08 December 2008 - 02:45 PM
Hi, now that we are talking abt the bengali sweets, can someone suggest any EASY recipe for those sweets. I just love them but seeing at the above conversation , I think thats a real battle. so can somebody please make this battle easy for me
thanks
thanks
Edited by priya, 08 December 2008 - 05:45 PM.
removed link.
#10
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Posted 26 December 2008 - 05:31 PM
Hi, now that we are talking abt the bengali sweets, can someone suggest any EASY recipe for those sweets. I just love them
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Edited by Hyderabadi, 26 December 2008 - 06:00 PM.
Removed advt. link.
#11
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Posted 28 July 2010 - 01:11 PM
Here is recipe for Rasgulla - a famous Bengali sweet:
Ingredients used in making of Rasgulla - a famous Bengali sweet
Milk - 1/2 liter
Refined flour also called Maida - 2 teaspoon
Citric acid dissolved in water or lemon juice
Sugar - 1 cup
Water - 1 cup
Rose essence - 2 or 3 drops
Method of making Rasgulla
- First of all take milk in a pan and boil it. Remove from heat.
- Now add citric acid or lemon juice. You will see milk separates into white fleshy materials and water. Drain out water and keep fleshy materials carefully. Fleshy materials are known as Chhena or Paneer.
- Add maid to Paneer and kneed and kneed again.
- Make small balls of equal size of the dough and keep into separate pot.
- Now, make sugar syrup. Mix sugar and water in a separate pot and boil them carefully.
- Add paneer balls to the sugar syrup and cook for 15 - 20 minutes with lid partially covered.
- Remove the pot from heat and leave them to cool.
- After cooling add rose essence 2 or 3 drops for fragrance and taste. Refrigerate and serve chilled and earn appreciation from your guests.
Ingredients used in making of Rasgulla - a famous Bengali sweet
Milk - 1/2 liter
Refined flour also called Maida - 2 teaspoon
Citric acid dissolved in water or lemon juice
Sugar - 1 cup
Water - 1 cup
Rose essence - 2 or 3 drops
Method of making Rasgulla
- First of all take milk in a pan and boil it. Remove from heat.
- Now add citric acid or lemon juice. You will see milk separates into white fleshy materials and water. Drain out water and keep fleshy materials carefully. Fleshy materials are known as Chhena or Paneer.
- Add maid to Paneer and kneed and kneed again.
- Make small balls of equal size of the dough and keep into separate pot.
- Now, make sugar syrup. Mix sugar and water in a separate pot and boil them carefully.
- Add paneer balls to the sugar syrup and cook for 15 - 20 minutes with lid partially covered.
- Remove the pot from heat and leave them to cool.
- After cooling add rose essence 2 or 3 drops for fragrance and taste. Refrigerate and serve chilled and earn appreciation from your guests.
