We Bet You've Never Had Kolkata's Sandesh Like This: Vegan Deconstructed Strawberry Sandesh Recipe

We just love treating that sweet tooth ever so much, don't we? And that too a sweet treat like Sandesh, the OG of Bengali sweets, and a dessert that's quintessential to the Bengali culture is everyone's favourite. The mere word "Sandesh" evokes images of childhood delights, and eagerly anticipated trips to the local sweet shops and with that comforting melt-in-mouth texture, Sandesh is not just a dessert, but a symbol of love, tradition and cherished moments shared with family and friends.

But wait, there's a twist in this tale! What if I told you that this superhero dessert could be a downright dreamy plant-based creation, guilt-free, ticks all your diet boxes, clean eating habits and also gram-worthy? Yes, you heard it right - guilt-free Sandesh to the rescue.

A few weeks back, I found myself at a charming plant-based cafe tucked away in the heart of Bengaluru by the name "JustBe Cafe", and I stumbled upon a delightful surprise, the "Vegan Deconstructed Strawberry Sandesh". Staying sweet amidst the other plant-based delicacies, the vegan twist on the Sandesh caught my attention and piqued my curiosity. As I took my first bite, I realized that there was something uniquely satisfying about this guilt-free indulgence. With my curiosity tingling, I was eager to meet the curator and understand how this Bengali classic got the perfect blend of tradition and innovation, all wrapped up in a creamy, decadent dessert.

Also Read: Watch This Fun, Chocolate(y) Spin On Sandesh, The Traditional Bengali Sweet

I had a chat with Nidhi Sogani Nahata, the founder of Just Be Cafe, the curator of this dessert, who is also a certified lifestyle and health coach and a vegan recipe curator. Nidhi said, "I've had a lifelong love affair with Sandesh, especially the Nolen Gur Sandesh. But ever since I embraced the vegan lifestyle, I found myself longing for its flavours. I also found the same void amidst many sweet lovers who turned vegan for better health and there began my quest to reimagine and create a perfect vegan Sandesh, thereby making it a guilt-free indulgence that will suit people with different dietary preferences".  
Also Read: Ice Cream Sandesh: The Pioneer of Kolkata's Fusion Sweets (Recipe Inside)

She swapped cow milk with coconut milk and almond milk, Chena with Tofu, refined sugar with Nolen Gur, and splashed a good measure of strawberries, pistachios and coconut flakes, enhancing the overall nutritional profile of the dessert and as satisfying as its dairy-laden counterpart.

Now you can also plate up this Deconstructed Vegan Strawberry Sandesh in your home. Not only this dessert will satisfy your sweet cravings sans the guilt, but the Gram factor for this dish is also 10/10.

Recipe Courtesy: Nidhi Nahata, Founder of JustBe Cafe

Ingredients:

• Silken Tofu - 2 cups.
• Coconut Milk - One and a half cups,
• Plant-based milk of your choice (Almond, soy, oats milk) - 1/2 cup.
• Nolen Gur - 1/2 cup.
• Cardamom Powder - 1 tsp
• Pinch of Saffron
• Pinch of Salt
• Pistachio - 2 tbsp chopped
• Strawberries - 4-6 finely chopped (You can also use any seasonal fruit of your choice)
• Unsweetened coconut flakes and mint leaves for garnish.

For The Strawberry Compote:

• Strawberries - 1 cup.
• Nolen Gur - 2 tbsp.

Strawberry Compote Recipe:

In a pan, prepare the strawberry compote by simmering diced strawberries with Nolen Gur until it thickens. Keep it aside and let it cool.

Sandesh Recipe:

• In a heavy-bottomed pan, combine silken tofu and coconut milk over low-medium heat. Simmer until the mixture thickens (approximately 7-10 minutes).
• Add plant-based milk, Nolen Gur, cardamom powder, saffron, pistachio and a pinch of salt. Mix gently and simmer for 5 minutes until the mixture comes together.
• Transfer this mixture to a bowl and let it cool for 8-10 minutes. Ensure that the mixture is not too dry.
• Take a 3-inch cake pan/mould, add half the Sandesh mixture, and flatten it gently with a spatula. Layer with strawberry compote and top it up with the remaining Sandesh mixture.
• Now cover it up and chill in the fridge for an hour.
• Remove the cake pan/mould from the fridge and now decorate it with sliced strawberries, coconut flakes, pistachios, mint leaves and some edible flowers.
• Before serving, you can also glaze it with maple syrup and serve it with a heart full of love.

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