The other day, I tasted a pack of Britannia Good Day Chunkies. The very next moment the idea of creating my signature “cookie dumplings” with a little twist on a rather underestimated Indian dessert—the age-old Bengali Shinni—came to my mind. The traditional Shinni or Sinni is actually a Prashad or the holy food that is offered to Lord Satyanarayan. Shinni is basically a no-cook chilled flour-n-milk soup, in which many other ingredients such as condensed milk, cashewnuts, coconut, raisins, banana, mango, pomegranate seeds and apple can be added. Although this sounds simple, the taste of this dish is something very unique. We make it when we enter a new house and perform the holy Satyanarayan Puja. Everyone relishes it and the story just ends there. But why no one really considers that Sinni or Shinni can be eaten as a dessert itself? This recipe of Chunkies Dessert Dumplings with Chilled Bengali Shinni is an endeavour to revive this dessert of old Bengal. With the help of Britannia Good Day Chunkies, I have tried to modernise the Sinni flavours a bit, retaining its old charm at the same time. Powdered Chunkies give volume to my Shinni, whereas the garnishing of the Chunkies pieces provides a nice texture to the same. Among other ingredients, I used Alphonso mangoes in this recipe as these are in season and are one of my favourite mango varieties for making a dessert. The dumplings have delicious chunks of Britannia Good Day Chunkies as well. When you steam these dumplings, the Chunkies melt partially and give the dumplings a chocolatey and mango-rich kiss that is so worth trying!

When I get a pack of crumbly cookies with melt-in-mouth chocolate chips, either I finish the whole pack in minutes, or I wait and create something even more special with it. When my Chunkie is overloaded with chocolate chips and every bite is pleasantly crispy, the foodie in me enjoys the moment and thinks whether a cookie can really be that good! Well, there I am. It’s not a cookie, it’s a CHUNKIE!

The Chunkies Dessert Dumplings with Chilled Bengali Shinni is my contribution to the #ChefsWithChunkies contest. Do you have a wonderful dish in mind, using Britannia Good Day Chunkies? Okay my dear readers of Cosmopolitan Currymania, what if I tell you that you can meet the judges of Masterchef Australia, if your recipe is selected?

Hey Chunkies lovers! Create a dish with Chunkies and stand a chance to meet the amazing hosts of MasterChef Australia!

Here’s what you need to do:

Step 1: Make an amazing dish with Chunkies.

Step 2: Upload a picture of the dish with a Chunkies pack on your FB/Twitter/Instagram account with #ChefsWithChunkies. Also, put up your recipe as a note on FB or on your blog and share the link in your entry.

10 lucky winners stand a chance to meet the Masterchef Australia hosts in person on the 4th of June, 2016!

For contest terms & conditions, visit here.

Over to my recipe now. I hope you will like my attempt to revive the old-school Shinni with the help of Britannia Good Day Chunkies.

Chunkies Dessert Dumplings with Chilled Bengali Shinni

Ingredients for the Chunkies Dessert Dumplings:

• Refined flour: ¾ cup
• Salt: 1 pinchful
• Rice barn oil: 1 tsp
• Water: to bind
• Alphonso mango: ½ (chopped finely)
• Himalayan pink salt: ¼ tsp
• Chunkies: 2 cookies
• Roasted and finely crushed dry red chilli and cumin seeds: 2 pinchfuls
• Oil for brushing

Ingredients for the Chilled Bengali Shinni:

• Whole wheat flour: 1.5 tbsp
• Freshly grated coconut: 1 tbsp
• Cold milk (full cream): ¾ cup
• Condensed milk (sweetened): ½ cup
• Alphonso mango: ½ (chopped)
• Raisins: 10
• Cashewnuts: 5
• Mashed, small banana (Elaichi or any small variety): ½
• Chunkies: 3 cookies

Method for making the Shinni:

1.  Break the Chunkies into small pieces.
2. Adding just half of the above Chunkies, blend everything into a coarse mixture. Do not overblend to make the Shinni smooth. Chill for 30 min.
3. Keep aside the remaining Chunkies for garnish.

Method for the dimsums:

1. Knead the refined flour with 1 tsp oil and a pinchful of salt. Add water just enough to bind the dough. The dough should not be sticky and watery. Cover the dough and let it rest for 30 min.
2. To the finely chopped sweet mangoes, add the Himalayan pink salt and the spices. Mix well and let it stand for atleast 10 min.
3. Break two Chunkies cookies into small (but not tiny) pieces.
4. Roll out small and evenly-sized pooris or circles out of the dough, ensuring that the circles are neither too thick, nor too thin. At the centre of each, add a teaspoonful of the chopped mangoes and two small Chunkies pieces.
5. Seal the circle to make a semi-circle. In a similar way, make all the dumplings.
6. Steam the dumplings for 5 min.
7. Serve the hot dumplings with the chilled Chunkies-flavoured Shinni. Garnish the Shinni with the remaining chunks of Chunkies.