Roohafza Coconut Sandesh

Name: Roohafza Coconut Sandesh
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 200 grams Homemade/Processed Paneer; 3 tsp Roohafza/Rose syrup; 3 tsp powdered sugar; 3 tsp Coconut Milk powder; 1 cup/130 grams Digestive biscuits; 3 tsp melted butter (in room temperature)

Malini @thatfoodiewoman

Chennai, Tamil Nadu

#goldenapron3 #week17 #rose

This recipe is inspired by Chef Kirti Boutika. This is a very simple and delicious dessert , best served chilled.

#goldenapron3 #week17 #rose

This recipe is inspired by Chef Kirti Boutika. This is a very simple and delicious dessert , best served chilled.

Malini @thatfoodiewoman

Chennai, Tamil Nadu

#goldenapron3 #week17 #rose

This recipe is inspired by Chef Kirti Boutika. This is a very simple and delicious dessert , best served chilled.

#goldenapron3 #week17 #rose

This recipe is inspired by Chef Kirti Boutika. This is a very simple and delicious dessert , best served chilled.

Saved

Ingredients

30 minutes

4 servings

200 gramsHomemade/Processed Paneer
3 tspRoohafza/Rose syrup
3 tsppowdered sugar
3 tspCoconut Milk powder
1cup/130 grams Digestive biscuits
3 tspmelted butter (in room temperature)

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Steps

30 minutes

1

Boil 1 litre of full fat milk and turn off the stove/induction when fully done. Add juice from 1 whole lemon to it and keep stirring. The milk will cuddle. Strain this over a cotton cloth and drain all excess water. Your homemade panneer is now ready. For 1 litre of full fat milk you get around 200 grams of Paneer. You can alternatively use Processed Paneer from stores.
2

Take the paneer in a pan/kadai and keep the flame in medium low and to this add 3 tsp coconut milk powder and combine for around 3 minutes.
3

Allow the paneer to completely cool and transfer it to a plate. Add 3 tsp roohafza/rose syrup and 3 tsp powdered sugar and combine well with hands.
4

Your sandesh mixture is now ready. Keep it aside
5

Take 1 cup / 130 grams of digestive biscuits in a bowl and crumble them. To that add 3 tsp melted butter that is in room temperature and combine well and set aside. This is your biscuit mixture.
6

Now take a serving plate and place a mould on it with shape of your choice and place the biscuit mixture and press tightly.
7

Then add the sandesh mixture over it and spread evenly and gently.
8

Garnish with some roohafza, pomegranate seeds, water melons and some cookies. Refrigerate for atleast 1 hour and serve chilled.

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Malini @thatfoodiewoman

on May 16, 2020 14:45

Chennai, Tamil Nadu

I started loving to saute the pan from a very young age. The love for food spiced up the love for cooking in me. I like to try out a same recipe in different ways. The recipes posted here are those recipes which are tried and tested and are those versions that i like the most. Inspirations are also taken from various blogs and youtube videos. Although I believe, traditional cooking is the way of life, my taste buds never stops me to try out a variety of cuisines.They say "Follow your passion" and yeah, "Here I am!!"Cook your heart out👩‍🍳❤️