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Vino Sandesh is my choice for V in the A to Z Bengali Sweet Series. V was one of the tough letters to get. I did come across a Sweetshop version going by Victoria Sandesh, which seems to be popular. However, I couldn’t find a recipe for it. The picture used for this sweet was colour, which meant I might be repeating myself.

After much search, I came across this online store selling something called the Vino Sandesh. Luckily, they had a description of what the Sandesh was made of and I only needed a mention. I came up with a recipe following their notes. It seems Vino Sandesh is a double treat with two types of Sandesh packed into one. The outer layer has the regular Sandesh stuffed with an inner layer of chocolate sandesh. I wanted to make it even more special and hence had a dark chocolate ganache spread over the Chocolate Sandesh before sandwiching.

Needless to say, this was one of the super duper hit of the whole series, with everybody wanting a second serving. With the measurement I did, I got about 4 pieces of this sandwich and it wasn’t enough at all. As you guess, this is one of those that will surely be repeated again.

As with all Paneer Based Bengali Sweets, you need to make fresh soft Paneer/Chhana and then knead it well. The additional step you would be doing while making Sandesh will be finally kneading with half of the sugar quantity before cooking it.

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
G for Gajarer Sandesh
H for Hot Chocolate Sandesh Truffle
I for Ice Cream Sandesh
J for Jilapi
K for Khirkadam
L for Lyangcha
M for Malai Sandesh
N for Nikhuti Payesh
O for Orange Sandesh
P for Pantua
Q for Quick Rasmalai
R for Rasgulla
S for Sita Bhog
T for Tota Puli
U for Utshob Sondesh

Step by Step Pictures for making soft chhana for Bengali Sweets

Step by Step Pictures for kneading to make Sandesh

Step by Step Pictures for making Malai Sandesh

Step by Step Pictures for making Chocolate Sandesh

Vino Sandesh | How to make Chocolate Stuffed Malai Sandesh

Ingredients Needed

For the Dark Chocolate Ganache

1/2 cup Dark Chocolate Compound
1 tbsp Cream
1/2 tbsp Butter

For the Malai Sandesh

1 cup Paneer / Chhana / Cottage Cheese
1/2 cup Sugar powdered

For the Chocolate Sandesh

1/2 cup Paneer / chhana / Cottage Cheese
2 tbsp Cocoa Powder
1/4 cup Sugar powdered

1/4 cup Mixed Nuts finely chopped

For the Dark Chocolate Ganache

In a microwave safe bowl, take the chopped dark chocolate compound, microwave for a minute.
Remove and whisk to melt the chocolate.
Add the cream and butter and microwave again for a minute. Keep it aside.

For the Malai Sandesh

Take the chhana after kneading and mix with sugar.
Heat a nonstick pan and cook this chhana for 4 to 5 mins. We are not supposed to cook for long as chhana can turn crumble.
This should be just enough for us to mold it into shapes.
Remove, press a teaspoon of chhana into a square shaped molds. Refrigerate for 30 mins.

For the Chocolate Sandesh

Take the chhana after kneading and mix with sugar.
Heat a nonstick pan and cook this chhana for 4 to 5 mins. We are not supposed to cook for long as chhana can turn crumble.
Then add the cocoa powder and combine everything well.
The chhana should be cooked just enough for us to mold it into shapes.
Remove, press a teaspoon of chhana into a square shaped molds. Refrigerate for 30 mins.

Assembling Vino Sandesh

Unmold all the layers, now take two layers of Malai Sandesh, place on a plate.
On one layer, place the chocolate sandesh.
Spread a teaspoon of dark chocolate ganache.
Place the other Malai Sandesh over this and press well.
Continue with the rest of the pieces.
Garnish each with mixed nuts.
This can be refrigerated until serving.
Serve chill

Notes

All the layers will be very soft to handle, so refrigerate till it becomes little firm to handle.
Having the dark chocolate ganache spread is optional, however, I strongly recommend.

Print Pin

Vino Sandesh | How to make Chocolate Stuffed Malai Sandesh

Vino Sandesh is a sandwich of regular Sandesh stuffed with chocolate sandesh. To make this richer, spread a layer of dark chocolate ganache spread over the Chocolate Sandesh before sandwiching.

Course Sweets

Cuisine Bengali

Occasion Diwali, Festival Meal

By Diet Protein Rich

Dish Type Paneer Dishes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 pieces

Author Srivalli

Ingredients

For the Dark Chocolate Ganache

• 1/2 cup Dark Chocolate Compound
• 1 tbsp Cream
• 1/2 tbsp Butter

For the Malai Sandesh

• 1 cup Paneer / Chhana / Cottage Cheese
• 1/2 cup Sugar powdered

For the Chocolate Sandesh

• 1/2 cup Paneer / Chhana / Cottage Cheese
• 2 tbsp Cocoa Powder
• 1/4 cup Sugar powdered

Other Ingredients

• 1/4 cup Mixed Nuts finely chopped

Instructions

For the Dark Chocolate Ganache

• In a microwave safe bowl, take the chopped dark chocolate compound, microwave for a minute.
• Remove and whisk to melt the chocolate.
• Add the cream and butter and microwave again for a minute. Keep it aside.

For the Malai Sandesh

• Take the chhana after kneading and mix with sugar.
• Heat a nonstick pan and cook this chhana for 4 to 5 mins. We are not supposed to cook for long as chhana can turn crumble.
• This should be just enough for us to mold it into shapes.
• Remove, press a teaspoon of chhana into a square shaped molds. Refrigerate for 30 mins.

For the Chocolate Sandesh

• Take the chhana after kneading and mix with sugar.
• Heat a nonstick pan and cook this chhana for 4 to 5 mins. We are not supposed to cook for long as chhana can turn crumble.
• Then add the cocoa powder and combine everything well.
• The chhana should be cooked just enough for us to mold it into shapes.
• Remove, press a teaspoon of chhana into a square shaped molds. Refrigerate for 30 mins.

Assembling Vino Sandesh

• Unmold all the layers, now take two layers of Malai Sandesh, place on a plate.
• On one layer, place the chocolate sandesh.
• Spread a teaspoon of dark chocolate ganache.
• Place the other Malai Sandesh over this and press well.
• Continue with the rest of the pieces.
• Garnish each with mixed nuts.
• This can be refrigerated until serving.
• Serve chill

Notes

All the layers will be very soft to handle, so refrigerate till it becomes little firm to handle.

Having the dark chocolate ganache spread is optional, however, I strongly recommend.

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

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