Coconut Paneer Rolls in Apple Rabdi
by Tarla Dalal
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Grated coconut and paneer, evenly blended into rolls and served with an apple flavoured rabdi.
- Mix the paneer, powdered sugar, rose water and essence.
- Cook the coconut and sugar for 10 minutes on a slow flame. Cool.
- Warm the saffron in a small vessel. Add a little milk and rub in until the saffron dissolves.
- Add the saffron liquid and cardamom powder to the coconut mixture. Mix well.
- Mix the paneer and coconut mixture together. Divide into 20 portions and shape into small rolls.
- Put the milk in a broad vessel and boil.
- Add the sugar and cook on a slow flame while stirring continuously, until the mixture is reduced to half.
- Add the grated apples to the milk, give one boil and remove from the heat at once. Cool and keep aside.
- Arrange the rolls on a baking dish.
- Pour the rabdi over it.
- Garnish with pistachios and sprinkle almonds and cardamom powder on top.
- Serve chilled or microwave on high for 1 minute and serve hot.
- You can also serve both these separately and ask guests to pour the rabadi over if they want to.
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