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Coconut Paneer Rolls In Apple Rabdi


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Grated coconut and paneer, evenly blended into rolls and served with an apple flavoured rabdi.

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Preparation Time: 15 to 20 min.
Cooking Time: 
Makes 20 balls.
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Ingredients



For the coconut paneer rolls
250 gms grated paneer (cottage cheese)
6 tbsp powdered sugar
1 to 2 tsp rose water
a few drops rose essence
1 1/2 cups grated fresh coconut
1/2 cup sugar
1 pinch saffron (kesar) strands
a little milk
1/4 tsp cardamom (elaichi) powder

For the apple rabdi
1/2 ltr milk
2 tbsp sugar
1 dessert apple, peeled and grated

For the garnish
2 to 3 blanched and chopped pistachios
1/4 tbsp cardamom (elaichi) powder
2 almonds (badam), blanched and sliced

Method

    For the coconut paneer roll
    1. Mix the paneer, powdered sugar, rose water and essence.
    2. Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
    3. Warm the saffron in a small vessel. Add a little milk and rub in until the saffron dissolves.
    4. Add the saffron liquid and cardamom powder to the coconut mixture. Mix well.
    5. Mix the paneer and coconut mixture together. Divide into 20 portions and shape into small rolls.

    For the apple rabdi
    1. Put the milk in a broad vessel and boil.
    2. Add the sugar and cook on a slow flame while stirring continuously, until the mixture is reduced to half.
    3. Add the grated apples to the milk, give one boil and remove from the heat at once. Cool and keep aside.

    How to proceed
    1. Arrange the rolls on a serving dish.
    2. Pour the rabdi over it.
    3. Garnish with pistachios and sprinkle almonds and cardamom powder on top.
    4. Serve chilled.
    RECIPE SOURCE : Eggless DessertsBuy this cookbook
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