Name: Rosy Sandesh Coins
Prep time: 120 min
Cook time: 120 min
Total time: 240 min
Ingredients: 4 cup full-fat milk (4 drops rose essence); 2 tbsp lemon juice (4tbsps powdered sugar); 1/4 cup dessicated coconut (melted ghee as required); To give shape of rosy coin- Small round biscuit cutter (very Small ring shaped mould or cutter); 4 tbsp rose syrup (silver balls.-as required ,fresh rose petals to garnish)

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Recipes

traditinal sandesh with a twist and flavour of rose and coconut

Prep Time 2

Cook Time 2

Total Time 4

Served AsBreakfast, Snacks

CuisineIndian

Servings

Ingredients

▢ 4 cup full-fat milk 4 drops rose essence
▢ 2 tbsp lemon juice 4tbsps powdered sugar
▢ 1/4 cup dessicated coconut melted ghee as required
▢ To give shape of rosy coin- Small round biscuit cutter very Small ring shaped mould or cutter
▢ 4 tbsp rose syrup silver balls.-as required ,fresh rose petals to garnish

Instructions

▢
Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally. Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.
▢
Strain the mixture using a strainer and allow all the whey to drain out. Combine the paneer, powdered sugar and rose essence in a big thali and mix very well.
▢
Transfer the mixture into a mixer and blend till coarse. Grease a tray with ghee. Pour the mixture into it and spread evenly. Spread dessicated coconut evenly over paneer mixture.
▢
Cool and cut with Small round biscuit cutter dipped in rose syrup to give sandesh coin shape .Dip very Small ring shaped mould into rose syrup and keep in centre of each coin to give rosy effect and flavor as shown in image
▢
Decorate with silver balls and fresh rose petals. Put in the fridge for 30 minutes and serve.