Bong Connection Dessert Recipe Vegan

Candle Aam papad sandesh

This is a wonderful creative recipe, heaven for vegan foodies completely dairy free and tastes delicious. The dish needs the use of Aam papad or Amavat which is sun dried mango pulp made to sheets available in stores for use during the entire year. Instead of Aam papad you can also use any store bought fruit roll ups .

About Author

Brishti Ghosh is a Mumbai based food enthusiast, MA in Archaeology who loves music, painting and dress designing apart from cooking. She has won various contests organized by Big bazar, Big basket, Britannia, Alpenliebe to name a few. Her specialty is dessert but she loves to make fusion dish too. She had submitted this dish as a part of Cooking for fun International recipe contest

Brishti Ghosh

Recipe contributed by

Brishti Ghosh

Ingredients

  • 200 gm Tofu
  • 1/4 tsp. Saffron
  • 1/2 cup Liquid Date Palm Jaggery (known as Nolen Gur)
  • 3 tsp. Chopped walnuts
  • 1/4 tsp. Cardamom powder
  • Aam papad…1 bar (need 10 aam papad sheets)
  • 3 tsp soy milk

Instructions

  • Heat a pan, add liquid jaggery, crumbled tofu, cardamom powder & roasted chopped walnuts.
  • Soak saffron strings in 3 tsp hot soy milk
  • Mix it to the Sandesh mixture.
  • Stir it constantly to avoid burning.
  • When it will start to leave the sides of the pan, switch off the flame.
  • Make it cool for few minutes & then mash it well .
  • Take out some aam papad sheets from the bar.
  • Put 1tspn sandesh mixture inside it & wrap it well.
Print

Candle Aam papad sandesh

This is a wonderful creative recipe, heaven for vegan foodies completely dairy free and sounds very delicious. The dish needs the use of Aam papad or Amavat which is sun dried mango pulp made to sheets available in stores for use during the entire year.
Course Dessert
Cuisine East Indian, Fusion
Keyword bengali sweets, dairy free, gluten free, mango recipes, Sandesh, Sweet treats, Vegan recipes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 5
Author Brishti Ghosh

Ingredients

Ingredients

  • 200 gm Tofu
  • 1/4 tsp. Saffron
  • 1/2 cup Liquid Date Palm Jaggery known as Nolen Gur
  • 3 tsp. Chopped walnuts
  • 1/4 tsp. Cardamom powder
  • Aam papad…1 bar need 10 aam papad sheets
  • 3 tsp soy milk

Instructions

Instructions

  1. Heat a pan,
  2. add liquid jaggery, crumbled tofu, cardamom powder & roasted chopped walnuts.
  3. Soak saffron strings in 3 tsp hot soy milk
  4. Mix it to the Sandesh mixture.
  5. Stir it constantly to avoid burning.
  6. When it will start to leave the sides of the pan, switch off the flame.
  7. Make it cool for few minutes & then mash it well .
  8. Take out some aam papad sheets from the bar.Put 1tspn sandesh mixture inside it & wrap it well.

Aboutindrani

Indrani Sen is a teacher,lecturer in Information Technology/Computer Science for the past 12 years. She has authored 4 text books in Information Technology.
She is passionate about cooking and loves to blog about food and travel.This blog is like my baby as I have built it from scratch by myself with little help from colleagues ,friends and of course Google.

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