Coconut Paneer Rolls in Apple Rabri

by Tarla Dalal

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

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Coconut Paneer Rolls in Apple Rabri recipe - How to make Coconut Paneer Rolls in Apple Rabri

Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 20Makes 20 servings
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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 Rabri
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

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.

For the apple rabri

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.

How to proceed

Tips

You can also serve both these separately and ask guests to pour the rabadi over if they want to.

Nutrient values (Abbrv) per serving

RECIPE SOURCE : Eggless Desserts