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Pineapple Sandesh

Pineapple Sandesh

Pineapple Sandesh — a fun way to serve a Bengali sweet made with cottage cheese, these donut-shaped sandesh are paired with a sweet, juicy pineapple. Garnished with fruits, saffron, lavender, this dessert is as mouth-watering as it is eye-catching! 

Course Dessert
Cuisine Indian
Keyword sweet
Custom Category Desserts, Diwali
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 pcs
Calories 152 kcal
Author Nidhi Bothra

Ingredients

  • 12 slices canned pineapple

Chenna:

  • 6 cups whole milk
  • 3 tbsp vinegar or lemon juice , diluted with 3 tbsp water
  • 1 tbsp cornstarch
  • 1/2 cup sugar
  • 1 tsp cardamom powder

Garnish:

  • 7-8 strands saffron , soaked in 1 tsp milk
  • 2 tbsp pistachio , slivered
  • edible foil
  • edible flowers , optional
  • cherry , strawberry or red current, sliced

Instructions

  1. Boil the milk in a heavy bottomed pan on medium heat, stirring occasionally.

  2. Once it comes to a boil, turn off the gas and add in the diluted vinegar (or lemon juice) slowly until the milk curdles. Add more vinegar or lemon juice if needed.

  3. Drain the curdled milk using a cheese cloth and rinse it with 3 to 4 cups of cold water to remove the lemon flavor. Don't over rinse the paneer.

  4. Lightly squeeze the cloth and drain off excess water.

  5. Hang the cloth along with curdled milk (chenna) for 20 minutes. Don't hang it for more time otherwise it will loose moisture and become very dry.

  6. Take out the chenna onto a plate and knead it with your palm for 5-7 minutes until it becomes soft and smooth.

  7. Add in sugar, cornstarch, and cardamom powder, kneading for 5 minutes.

  8. Heat the dough in a heavy-bottomed pan on low medium heat for 5 minutes, stirring continuously. Switch off the gas when the mixture starts releasing from the sides and comes together in a ball shape.

  9. Take the mixture out in a bowl and cover it with a cling wrap. Let it cool for 10 minutes until it becomes lukewarm.

  10. Now, take a lemon sized ball of chenna mixture and spread it on a slice of pineapple.

  11. Drizzle soaked saffron on the pineapple and garnish with pistachios, edible foil, fruits of your choice, and lavender or any edible flower.

  12. Refrigerate for 30 minutes before serving and serve chilled. Your pineapple sandesh is ready. Enjoy!

Recipe Notes

  • Use canned pineapple only. Don't use fresh pineapple.
Nutrition Facts
Pineapple Sandesh
Amount Per Serving
Calories 152 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 12mg4%
Sodium 54mg2%
Potassium 255mg7%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 23g26%
Protein 4g8%
Vitamin A 234IU5%
Vitamin C 6mg7%
Calcium 150mg15%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.