Rose Coconut Sandesh is a traditional Bengali Mithai or Mishti as it is called in Bengali. It is traditionally prepared for festivities like Durga Puja during Navratri. We can also use it to offer it during Ganesh festival - Ganesh Chaturthi. This Mithai is prepared using fresh Chenna or Paneer. Chenna used in this Mithai is usually prepared from Cow's Milk to give it the required softness. This Mithai can be decorated with various ways like using dry fruits or using Choco Sprinkles. Even the Mithai prepared can be made simply by using basic ingredients or flavouring it with Elaichi or cardamom, Kesar, Gulab or rose flavours etc. Stuffing is optional and can be done as per one's choice and liking.
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Ingredients:
1 litre Cow's Milk
1-2 Tbsp Vinegar (I used 1 1/2 Tbsp)
4-5 Tbsp + 1 Tsp Powdered Sugar
2 Tsp Dessicated Coconut
1/8 Tsp Cardamom Powder
1/8 Tsp Rose Essence
1/8 Tsp Rose Pink Food Color
8 Golden Raisins
Silver Leaf for garnish (optional)
Serving: Makesh 8 Rose Coconut Sandesh
Preparation time: 15 min
Cooking time: 3 min
* 1 Cup = 237 ml
Method:
1. Boil milk in a deep vessel and switch off the flame. Allow it to stand for 1-2 minutes.
2. Gradually add vinegar and stir the milk gently until the whey separates from the milk.
3. Immediately add about 2 cups of water to bring down the temperature so that the 'Chenna' doesn't become hard by over cooking.
4. Separate 'Chenna' & whey by straining the mixture in a strainer or using a muslin cloth.
5. Wash the 'Chenna' with clean water 2-3 times to get rid of vinegar smell.
6. Transfer the 'Chenna' to muslin cloth and squeeze it to get rid of water completely. Let it sit on a strainer for 30-40 mins to ensure excess water is completely removed.
7. Transfer the 'Chenna' to a plate or on a clean surface. Start kneading it with palm for 1-2 minutes.
8. Add powdered sugar gradually and adjust according to taste and quantity of 'Chenna'. Keep kneading for 5-7 minutes till you get a smooth texture. Make sure to be gentle while kneading and do not over knead it.
9. For the stuffing, take 1 Tsp of 'Chenna' mixture from the step above and mix it with desiccated coconut, 1 Tsp powdered sugar & cardamon powder. Keep aside.
8. In the remaining 'Chenna' mixture add rose essence and pink food color and mix until combined.
9. Divide the mixture in 8 equal portions. Flatten it on the palm and add little bit of stuffing and one raisin. Cover the stuffing from all sides and make a ball. Again flatten the ball lightly with finger tips.
10. Repeat the process for all the portions.
11. Decorate with silver leaf.
12. Refrigerate covered for 6-7 hours.
13. Serve chilled.
14. Rose Sandesh with Coconut filling can has a shell life of 3-4 days when stored in refrigerator.
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