For The Apple Mixture
3/4 cup grated apples
1 tsp lemon juice
2 tbsp sugar
1/2 tsp saffron (kesar) strands
For The Sandesh
1/2 cup chopped paneer (cottage cheese)
2 tbsp powdered sugar
4 tsp low fat milk
a few drops of kewda essence
For the apple mixture
.Warm the saffron and rub with a little water until it dissolves.
. Add the lemon juice, sugar, 1 tablespoon of water and the grated apples and .cook on a medium flame for 8 to 10 minutes, while stirring occasionally.
For the sandesh
.Combine all the ingredients in a mixture and blend till smooth.
.Refrigerate for 15 minutes and shape into round balls.
How to proceed
.Place the sandesh balls on a serving plate, top with apple mixture and serve immediately.
.1 ltr full fat milk
.200 gms sugar
.2 tsp sweet curds (dahi)
.Add 125 grams of sugar to the milk and put to boil on a high flame for 10 minutes.
.Place the remaining 75 grams of sugar in heavy bottom vessel with 2 tablespoons .of waterand melt on a slow flame. Allow the mixture to become dark brown in colour.
.Gradually add this sugar mixture to the boiled milk and boil again for 5 minutes.
.Cool the mixture to lukewarm. Add the curds and mix well.
.Cover and allow to set for 6 to 8 hours.
.Store in a refrigerator.
.Increase the quantity of sweet curds from 2 to 3 teaspoons in the hot season.
For The Chenna
2 1/2 cups ( 1/2 litre) cow’s milk
2 1/2 cups ( 1/2 litre) buffalo’s milk
1 1/2 tbsp lemon juice
1 cup sugar
For the chenna
Combine the cow’s milk and buffalo’s milk in a broad and deep non-stick pan and bring to a boil.
Switch of the flame and wait for 1 minute, while stirring occasionally.
Add the lemon juice gradually and keep stirring gently.
Allow it to stand for ½ minute to curdle. It is completely curdled, when the chenna and the whey (greenish water) separate out.
strain using a muslin cloth. Discard or store the whey.
Place the muslin cloth with the chenna in a bowl of fresh water and wash it 2 to 3 times.
Tie and hang for 30 minutes for the extra water to drain out.
How to proceed
Put 5 cups of water in a steamer or a pressure cooker, add the sugar and bring to a boil, while stirring occasionally so that the sugar dissolves completely.
Meanwhile, squeeze the muslin cloth to drain any more water remaining.
Place the muslin cloth on a flat plate, open it and knead the chenna very well using your palms for 3 to 4 minutes or till the chenna is smooth and free of lumps.
Divide the chenna into 16 equal portions and roll each portion into small balls between your palms.
Put the chenna balls into the sugar water and cover and steam for 7 to 8 minutes.
Switch off the flame and allow it to stand in the steamer for 10 to 15 minutes.
Remove gently into a bowl, refrigerate and serve chilled.
If buffalo’s milk is not available you can make the recipe using 5 cups of cow’s milk.
100 gm grated Coconut
75 gm Flour
275 gm Khoya
1 1/2 cup Date Palm Jaggery
1/4 tsp Sodium Bicarbonate
20 gm Ghee
1.In a heavy bottomed vessel, add the 1 cup jaggery with 2 cups of water, simmer and heat until the syrup gets medium thick consistency.
2.Remove from the heat, allow to cool and set aside.
3.In a pan, fry the coconut, khoya, with 1 tbsp jaggery on medium heat for 2-3 minutes.
4.Divide the above mixture in equal portions and roll them into balls.
5.Flatten the balls like cake in between the palms and set aside.
6.In a bowl, add the flour, sodium bicarbonate, 1 cup of water, 2 tsp ghee and stir well into thick paste.
7.Coat the cakes with the flour mixture.
8.Heat the remaining ghee, deep fry the cakes for 4-5 minutes until turns to golden brown color.
9.Drain the excess oil in the paper tower.
10.Immerse the cakes in the jaggery syrup to absorb and serve.
1/2 cup Rice flour
1/2 grated Coconut
1 tbsp Plain flour
1 tbsp Sugar
1/2 tsp Salt
1/4 tsp Cardamom powder
1.Mix the coconut with sugar and cardamom powder and set aside.
2.Roast the rice flour in hot pan for 2-3 minutes and transfer to a bowl.
3.In the flour, add the salt and enough hot water to knead well to make a dough.
4.Make small balls from the dough and spread each ball with hand and stuff the coconut sugar mixture into it.
5.Fold and seal the edges so that filling doesnot come out like pulies.
6.Arrange the pulies in a steamer and steam for about 10-12 minutes.
7.Allow to cool and serve.