Served as dessert. Vegetarian dish. A cuisine from West Bengal(Eastern India). Speciality: A cuisine for Durga Puja/Sharodiya festival.

Indian

8 Rasgulla logs

1 recipe Sandesh

5 strands Saffron, soaked in 1 tablespoon milk

1/2 Tablespoon chopped Almonds

1/2 Tablespoon chopped Pistachios

1/4 teaspoon Cardamom (Elaichi) powder

3 Tablespoons Milk

2 fresh Banana Leaves

1 Tablespoon Pistachio Slivers

2 drops Saffron Food color

Make 8 banana leaf boxes. Keep aside. Make rasgulla logs as stated in the recipe. Drain the syrup and slit the rasgulla logs vertically into 2 equal parts. Keep aside. Divide the sandesh into 2 equal parts. In one portion of the sandesh, add the saffron milk, chopped nuts and cardamom powder and mix well. Divide into 8 portions. Keep aside. To the other sandesh portion, add the milk and mix well to make a smooth mixture. Sandwich one portion of the saffron-sandesh mixture between two parts of each rasgulla log and place in a banana leaf box. Top each box with the sandesh-milk mixture so as to completely fill the box and smoothen the upper surface with the back of a knife. Garnish with the pistachios slivers and lines of saffron color as shown in the above picture. Serve chilled.

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