Coconut Sandesh with Rose Flavor
Soft and delicious, melt in mouth kind coconut rose sandesh made with fresh chenna coconut and with a hint of rose is a perfect treat to enjoy any festival day.
These coconuts rose sandesh tasted so delicious and were all gone in just two days. The combination of soft paneer, coconut and hint of rose extract makes them a delightful and mouth-watering sweets.
Again for the recipe, I used a 3/4 cup of sugar which was just about ok, I mean it would have tasted better if there was a little more sugar. Anyways that’s what you have to do once you start avoiding any ingredient.
This is the second last recipe of protein-rich dishes for the month-long mega marathon cant believe its already going to be over.
Blogging Marathon#80 Week 5/Day 25
Theme– Protein Rich Dishes
Dish-Coconut Rose Sandesh
Soft and delicious coconut rose sandesh made with fresh chenna coconut and with a hint of rose is a perfect treat to enjoy any festival day.
- 2 cups chenna/fresh paneer
- 1 cup coconut, desiccated
- 3/4 cup sugar, powdered
- 1 teaspoon rose syrup
- 1 teaspoon rose extract
- 1 tablespoon ghee/clarified butter
Heat ghee in a heavy bottom pan and add desiccated coconut. Slightly roast it on low heat just to change the fragrance but not colour.
Add in the freshly made crumbled paneer/chenna and cook for a few minutes more on slow or until it starts thickening.
Remove from heat and add in rose syrup and rose extract. Let the mixture cool for some time.
Once cooled add in the powdered and stir to combine. Shape the sandesh in between palm of your hands or if you have molds then use the same.
Store in airtight container in the refrigerator.
You may shape the sandesh in any desired shape or even plain round balls.
These only stay well for 2-3 days at room temperature and a week in the refrigerator.