Tender coconut (Malai) and rose dessert

Name: Tender coconut (Malai) and rose dessert
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 tbsp semolina mixture (For this mixture, semolina is roasted in 1 tbsp ghee. then it is cooled & blended in a mixer along with 1 tbsp ghee, 1 tbsp sugar. then 1/2 cup ambawadi is added & mixed well); 2 tbsp home-made ghee; 1 cup tender coconut; 1 bowl rose petals; 4 tbsp honey; 1 pinch salt

Lekha Toraskar @cook_16009462

Thane

#goldenapron

Lekha Toraskar @cook_16009462

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Ingredients

30 minutes

2 servings

2 tbspsemolina mixture (For this mixture, semolina is roasted in 1 tbsp ghee. then it is cooled & blended in a mixer along with 1 tbsp ghee, 1 tbsp sugar. then 1/2 cup ambawadi is added & mixed well)
2 tbsphome-made ghee
1 cuptender coconut
1 bowlrose petals
4 tbsphoney
1 pinchsalt

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Steps

30 minutes

1

Melt 1 tbsp home-made ghee in a pan. Add 1 cup tender coconut & mix well.
2

Add 1 bowl rose petals and mix well. Let the mixture half-cook with covered lid.
3

Add 4 tbsp honey & a pinch of salt. Then cover and let the mixture cook fully. Once cooked, remove the lid and saute on medium flame till the mixture is dry. Once dry, remove in a plate and let it cool.
4

Take some semolina mixture & press it flat on the palm. Add 1 tbsp tender coconut-rose petals mixture and then cover it with another layer of semolina mixture.
5

Press the edges well & roll it into a ball.
6

Grease a mould with some home-made ghee. Place the ball in the mould & press till the ball gets shape of mould.
7

Remove from the mould, garnish & serve.