Rosy Coconut Sandesh Coins: A Refreshing Twist on a Bengali Classic
4 hours
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About Rosy Coconut Sandesh Coins: A Refreshing Twist on a Bengali Classic
Indulge in the delicate dance of sweet and tangy with these Rosy Coconut Sandesh Coins, a modern twist on a beloved Bengali classic. Imagine the creamy richness of milk curds infused with the tropical kiss of coconut and the subtle whisper of rose.The unexpected crunch of crushed biscuits adds a delightful textural surprise, all while a luscious rose syrup elevates the experience. Perfect for breakfast or dessert, these elegant coins offer a symphony of flavors.
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Recipe Time & More
Prep2 hours
Cook2 hours
Total4 hours
Ingredients
For the Sandesh
- 4 cup Milk whole
- 2 tbsp Lemon Juice
- 1/4 cup Desiccated Coconut
- 1/2 cup Sugar powdered
- 4 drops Rose Essence
- 2 tbsp Ghee melted
- Silver balls to taste, for garnish
- Rose Petals as needed, for garnish, fresh
For the Rose Syrup
- 1/4 cup Rose Syrup
For Shaping
- Biscuit Cutters as needed, round, small
- Very Ring-Shaped Mold Or Cutter as needed, small
Instructions
- In a deep non-stick pan, bring the whole milk to a boil over high heat. Stir occasionally to prevent scorching.
- Reduce the heat to low and add the lemon juice. Stir continuously for 1 minute. This will curdle the milk.
- Strain the curdled milk through a fine-mesh strainer to separate the paneer (Indian cheese) from the whey. Allow the whey to drain completely.
- In a large bowl, combine the paneer, powdered sugar, and rose essence. Mix thoroughly until well combined.
- Transfer the paneer mixture to a blender or food processor. Pulse until the mixture is coarsely ground.
- Grease a tray or plate with melted ghee. Spread the paneer mixture evenly onto the greased surface.
- Sprinkle the desiccated coconut evenly over the paneer mixture.
- Let the Sandesh mixture cool completely.
- Dip a small round biscuit cutter into the rose syrup and cut out coin shapes from the cooled Sandesh mixture.
- Dip a very small ring-shaped mold or cutter into the rose syrup. Press it into the center of each Sandesh coin to create a rosy design and infuse additional rose flavor.
- Garnish each Rosy Coconut Sandesh Coin with silver balls and fresh rose petals.
- Refrigerate for at least 30 minutes before serving. This will allow the flavors to meld and the Sandesh to firm up.
Recipe Notes
Good To Know
- Cool the paneer and squeeze out excess water before blending.
- For a rosy aroma and pink hue, add a few drops of natural rose extract or a pinch of edible rose petals to the Sandesh mixture before shaping.
- For a firmer texture and subtle nuttiness, lightly toast the desiccated coconut in a dry pan before mixing.
- To make a gluten-free version, replace the biscuit layer with finely ground almond flour or gluten-free cookies.
- Chill the shaped Sandesh coins for at least 30 minutes before serving to allow the flavors to meld.
Expert Tips
- Use high-quality paneer for the best flavor and texture in your Sandesh.
- Experiment with different shapes and sizes for your Sandesh coins. You can use cookie cutters or mold them by hand.
- If you're using rose extract, start with a small amount and adjust to taste, as it can be quite potent.
Storage Instructions
- Store leftover Sandesh in an airtight container in the refrigerator for up to 3 days.
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Recipe Nutrition
Calories: 70kcalCarbohydrates: 8gProtein: 6gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.6gCholesterol: 8mgSugar: 8g
Suman Prakash
Articles: 49
5 Comments
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This looks so appealing! Thanks for sharing.
This looks so good! Can’t wait to cook it.
This looks so appetizing! Thank you.
Great recipe! I’m eager to try it.
This is perfect! Can’t wait to taste it.