Pineapple Sandesh, Paneer Mithai with Pineapple
by Tarla Dalal
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One of the most traditional Indian mithais gets a fruity twist in this recipe. By mixing chopped canned pineapples with this paneer-based sweet, we balance the dairy flavour and introduce an exciting tanginess that makes it appeal to everybody.
We have used canned pineapples to make this, because fresh pineapples might sometimes be a little tart. Refrigerate the Pineapple Sandesh for sometime before serving, so that the sweet sets well. This mithai also tastes best when it is chilled.
When the urge for a sweet treat strikes cook up this Bengali delicacy and to further enhance it top it with Rabri Cream and chopped mixed fruits or chopped mixed nuts .
- Boil the milk in a deep non-stick pan on a high flame for 3 to 4 minutes, while stirring occasionally.
- Add 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.
- Put the mixture in a thali and knead well till smooth.
- Add the powdered sugar, pineapple essence, yellow food colour and pineapple and mix well.
- 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.
- Refrigerate for 30 minutes and serve.
Nutrient values (Abbrv) per sandesh
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