Rosy Sandesh Coins
About Rosy Sandesh Coins
traditinal sandesh with a twist and flavour of rose and coconut
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Recipe Time & More
Ingredients
- 4 cup Milk 4 drops rose essence full fat
- 2 tbsp Lemon Juice powdered sugar
- 1/4 cup Coconut melted ghee as required dessicated
- to Biscuit very small ring shaped mould or cutter give shape rosy coin round cutter
- 4 tbsp Syrup silver balls.-as required ,fresh rose petals to garnish rose
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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.
Recipe Notes
cool paneer and squeeze well before blending.
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Suman Prakash
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.