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Gajarer Sandesh is my choice for G in the A to Z Bengali Sweets Series. I had Ganga Jamuna from the google book on my list for a long time. Then I came across Golden Rasmalai, which seems to be a Pakistani special, though I am not sure of the authenticity of it. Finally, I landed here and read about Gajarer Sandesh. I planned on making only a Gajar Sandesh, then I decided I might as well go the long way as the name had such a fantastic ring to it like a Hindi song!

The source I read from talked in length about the sweet shop where the author had first tasted this Gajar Sandesh with Malai layered together. She recreated her own at her kitchen making some changes. I decided I could also create my own based on what I had. This Gajarer Sandesh or Layered Carrot Fudge was a super duper hit with Hubby Dear and my colleagues for whom I took this.

I read that the shop version had uncooked chhana or Kancha Golla with just grated carrots and sugar added. I too didn’t want the raw or Kancha golla served as I knew Hubby dear might say I was serving plain carrots. So a Carrot Sandesh Burfi along with Carrot Burfi was made and layered.

When I started the Sandesh dishes for cooking, I again had to group similar Sandesh together and plan it well. Because certain flavours were needed for some other alphabets, I had to save few for those finished dishes and served the rest. Similarly, I had to use this for something else, and I took one batch which was approximately 1 cup or 250 ml milk. This yields about 4 to 5 pieces depending on the size. I made about 6, 2 inch squares of layered Sandesh.

How to Make Soft Homemade Chhana for Bengali Sweets

How to Knead Chhana for Soft Bengali Sweets

In this A to Z Bengali Sweets for Protein Rich dishes:

A for Aam Sandesh
B for Bhapa Sandesh
C for Channar Puli
D for Danadar
E for Elixir Sandesh
F for Fruit Sandesh

Step by Step Pictures for making Soft chhana for Bengali Sweets

Step by Step Pictures for Kneading the chhana for Bengali Sweets

Step by Step Pictures for roasting the grated carrots

Step by Step Pictures for making Gajar Sandesh Layer

Step by Step Pictures for making Carrot Burfi Layer

Gajarer Sandesh | How to make Layered Carrot Fudge Sandesh

For Carrot Burfi

Ingredients Needed:

1 cup Carrots grated
1/4 cup Khoya
1/4 cup Sugar powdered
1/4 cup Condensed Milk
2 tsp Ghee

For Carrot Sandesh

1 cup Carrots grated
1 cup Paneer / Chhana / Cottage cheese
1/2 cup Milk powder
1/2 cup Milk
1/2 cup Sugar powdered
1/4 cup Mixed Nuts chopped

Since I was making Noram Paak, I only kneaded the fresh chhana first and then added sugar while cooking.

Roasting the Grated Carrots

In a nonstick pan, heat the ghee and roast the grated carrot for 5 to 7 mins till it is nicely cooked. Remove and use as needed.

For Carrot Burfi

In a nonstick pan, take half of the roasted carrots, add Khoya and powdered sugar, mix well.
After cooking for a couple of minutes, add the condensed milk and stir to combine all together.
Cooking for a couple of minutes for the mix to get thicken.
Transfer to a greased plate and shape it into a square.
I used a small rectangle pan, where I moulded both the layers together.

For Carrot Sandesh

In a nonstick pan, take the kneaded chhana, add sugar and cook on low flame for making Noram paak.
Then add the remaining roasted carrots, mix well.
Next, add milk powder, combine well.
Slowly add the milk for the mixture to come together as a fudge. This only takes about 3 to 4 mins.
When it starts to leave on the sides, remove and spread as required on the carrot burfi layer.
If required you can put this in the fridge for 10 to 15 mins to set.
Cut into squares, garnish with nuts.

Notes:

I used a rectangle pan, where I pressed down both the layers. Remember I only used the portion as required to get about 6 pieces.
Rest I used as Carrot Burfi and for something else.
All the Bengali sweets I made were for about 5 to 6 pieces, just enough to sail through the day.

Print Pin

Gajarer Sandesh | How to make Layered Carrot Fudge Sandesh

Gajarer Sandesh is a delicious layered Sandesh with Carrot Sandesh and Carrot Burfi made with Khoya and Condensed Milk and makes a colourful sweet.

Course Sweets

Cuisine Bengali

By Cook Method Stovetop

Occasion Diwali, Festival Meal

By Diet Protein Rich

Dish Type Paneer Dishes

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 6 pieces

Author Srivalli

Ingredients

For Carrot Burfi

• 1 cup Carrots grated
• 1/4 cup Khoya
• 1/4 cup Sugar powdered
• 1/4 cup Condensed Milk
• 2 tsp Ghee

For Carrot Sandesh

• 1 cup Carrots grated
• 1 cup Paneer / Chhana / Cottage cheese
• 1/2 cup Milk Powder
• 1/2 cup Milk
• 1/2 cup Sugar powdered
• 1/4 cup Mixed Nuts chopped

Instructions

• Since I was making Noram Paak, I only kneaded the fresh chhana first and then added sugar while cooking.

Roasting the Grated Carrots

• In a nonstick pan, heat the ghee and roast the grated carrot for 5 to 7 mins till it is nicely cooked. Remove and use as needed.

For Carrot Burfi

• In a nonstick pan, take half of the roasted carrots, add Khoya and powdered sugar, mix well.
• After cooking for a couple of minutes, add the condensed milk and stir to combine all together.
• Cooking for a couple of minutes for the mix to get thicken.
• Transfer to a greased plate and shape it into a square.
• I used a small rectangle pan, where I moulded both the layers together.

For Carrot Sandesh

• In a nonstick pan, take the kneaded chhana, add sugar and cook on low flame for making Noram paak.
• Then add the remaining roasted carrots, mix well.
• Next, add milk powder, combine well.
• Slowly add the milk for the mixture to come together as a fudge. This only takes about 3 to 4 mins.
• When it starts to leave on the sides, remove and spread as required on the carrot burfi layer.
• If required you can put this in the fridge for 10 to 15 mins to set.
• Cut into squares, garnish with nuts.

Notes

I used a rectangle pan, where I pressed down both the layers.

Remember I only used the portion as required to get about 6 pieces. Rest I used as Carrot Burfi and for something else.

All the Bengali sweets I made were for about 5 to 6 pieces, just enough to sail through the day.

Tried this recipe?Mention @Cooking4all or tag #Cooking4all!

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