La Petit Chef

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

4 pineapple ringsI used canned ones.
1cup chenna or cottage cheese(to make at home boil 1/2 milk with the juice of 1 lemon. Stir and let it cook on low heat till it curdles and cheese starts to form. Switch off the heat, drain the whey and press the whey out of the cheese. Keep aside till use)
2tbsp Fresh cream
2tbsp organic honey
3-4 cardamomcrushed
zest of 2 orange

For garnish:

pinch of saffronsoaked in a little water for 2-3 mins
2tsp coconut slivers
2tsp almond flakes
rose petals
pistachioif desired.

For spiking the pineapple

1/2cup white wine(optional)

Instructions

For spiking the pineapple

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:

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

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!!!

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