Rose Sandesh

• Condiments

  • 1 tbsp Lemon juice

• Baking & Spices

  • 1 1/2 tbsp Powdered sugar

• Nuts & Seeds

  • 1 tbsp Almonds
  • 1 tbsp Pistachios

• Dairy

  • 2 cups Milk, full-fat
  • 1 tbsp Milk

• Beer, Wine & Liquor

  • 5 drops Rose essence
  • 1 Rose petals
  • 1 tbsp Rose sherbat

Found on tarladalal.com

Description

Ingredients

• 1 tbsp rose sherbat
• 5 drops rose essence
• 2 cups full-fat milk
• 1 tbsp lemon juice
• 1 1/2 tbsp powdered sugar
• 1 tbsp milk
• 1 tbsp finely chopped almonds (badam)
• 1 tbsp finely chopped pistachios
• shredded rose petals

Directions

• Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.Put the lemon juice, mix well and cook on a slow flame for 1 minute, while stirring continuously.Strain the mixture using a strainer and allow all the whey to drain out.Combine the paneer, powdered sugar, rose sherbat and rose essence in a big thali and mix very well.Transfer the mixture into a mixer and blend along with 1 tbsp of milk till coarse.Divide the mixture into 7 equal portions and roll each portion into a ball and then flatten it lightly. Make a depression in the centre using your index finger.Finally garnish it with almonds, pistachios and rose petals.Put in the fridge for 30 minutes and serve.