Pineapple sandesh with orange zest and saffron
A 10 min, no sugar dessert made of healthy chenna or cottage cheese. Spiked pineapple sandesh with orange zest and saffron is my solution to all your festive eating problems. This spectacularly easy and simple sandesh wont make you guilty about binging on desserts at all!
Servings Prep Time
2 10mins
Cook Time Passive Time
0 4 hrs
Servings Prep Time
2 10mins
Cook Time Passive Time
0 4 hrs
Ingredients
For the pineapple sandesh
For garnish:
For spiking the pineapple
Instructions
For spiking the pineapple
  1. If going with the spiked version, soak the pineapple rings in white wine (or even vodka/rum) and 1 tbsp sugar for about 4 hours. 2 hours minimum, overnight maximum fr a more intense infusion.
For the cottage cheese topping:
  1. In a blender jar, mix together the chenna or cottage cheese, cream, honey till smooth. It will still be a little grainy but essentially mixed well. Add the orange zest and cardamom and mix thoroughly by hand.
For making the pineapple sandesh
  1. Arrange the pineapple rings on a platter. Drain them of excess liquor. On top of each pineapple, spread the chenna mix in an even layer using a spoon and your fingers to smoothen it out all over the pineapple. Keep it the fridge for 30 mins to set a little bit. Now add the garnish on top the pineapple sandesh and serve!! Keep in fridge till serving time. Remove from fridge 20 mins before serving. Serve this on a pretty platter with more wine glasses! Enjoy!!!