Coconut 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.
Ingredients
- 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
Instructions
- 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.
Notes
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.
Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!