Cadbury Bournville Flower Sondesh with Gems Recipe

Directions

Place a non-stick frying pan or heavy-bottomed skillet over low heat. Add mawa (khoya) to the pan and allow it to melt slowly, stirring occasionally to prevent sticking or burning. Continue heating until the mawa becomes soft, smooth, and releases a pleasant aroma. It may take 3–5 minutes.

Once the mawa completely melts and is lump-free, add powdered sugar to the pan. Stir continuously to combine it well with the mawa. Cook for another 2–3 minutes until the sugar gets fully dissolved and the mixture thickens slightly.

Break a Cadbury Bournville dark chocolate bar into small pieces for easier melting, and melt it using a double boiler or microwave.

Pour the melted chocolate into the mawa-sugar mixture in the frying pan.

Stir immediately and mix well to ensure the chocolate is fully incorporated, forming a smooth, uniform mixture.

Sprinkle in cardamom powder (elaichi) and stir to blend the flavor throughout. Continue stirring for another 1–2 minutes, then turn off the heat. Allow the mixture to cool slightly until it is warm but safe to touch, this will make shaping easier.

Grease your palms lightly with ghee or neutral oil to prevent sticking. Take small portions of the warm mixture and roll them into smooth balls. Gently press each ball into a Sandesh mould to create decorative shapes. If you don’t have a mould, use a cookie cutter or simply flatten slightly with your fingers to shape.

Place a Cadbury Gems candy at the center of each shaped Sandesh for a colorful and fun garnish. Let them cool completely and serve.

Store in an airtight container if not serving immediately.