Roohafza Coconut Sandesh.
You can cook Roohafza Coconut Sandesh using 6 ingredients and 8 steps. Here is how you cook that.
Ingredients of Roohafza Coconut Sandesh
- Prepare 200 grams of Homemade/Processed Paneer.
- Prepare 3 tsp of Roohafza/Rose syrup.
- You need 3 tsp of powdered sugar.
- You need 3 tsp of Coconut Milk powder.
- Prepare 1 of cup/130 grams Digestive biscuits.
- Prepare 3 tsp of melted butter (in room temperature).
Roohafza Coconut Sandesh step by step
- 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..
- 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..
- 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..
- Your sandesh mixture is now ready. Keep it aside.
- 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..
- Now take a serving plate and place a mould on it with shape of your choice and place the biscuit mixture and press tightly..
- Then add the sandesh mixture over it and spread evenly and gently..
- Garnish with some roohafza, pomegranate seeds, water melons and some cookies. Refrigerate for atleast 1 hour and serve chilled..
