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We hope you got benefit from reading it, now let’s go back to "pineapple cake sandesh" recipe. To cook "pineapple cake sandesh" you only need 11 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to prepare "Pineapple cake Sandesh":
- Take For Cake sandesh:-
- Use 1.5 litres full cream milk
- Provide 2 tbsp lemon juice or vinegar
- Prepare 1/2 cup powder sugar
- Take 1/2 cup pineapple puree
- Take 1/2 cup milk powder
- Use 2-3 drop pineapple essence
- Get For Gelly Topping:-
- You need 2 cups chopped pineapple
- Prepare 1 Cup sugar
- Take 1/2 cup water
Steps to make "Pineapple cake Sandesh":
- Make the pineapple Gelly topping:-
- Cut the pineapple and pour in a blender and blend it.make a smooth puree without any additional water.
- In a non-stick pan add pineapple puree, sugar and water.mix on medium flame for 5-10 minutes.after 5-10 minutes pineapple jelly become thick and sticky.switch off the flame and keep it aside for cool down in room temperature.
- Make the cake Sandesh:-
- Bring the milk to boil add lemon juice gradually till milk cuddle. Strain it on a strainer or musline cloth. Wash it with cold water.hang for 20 minutes to get the chenna.
- In a blender jar blend the chopped pineapple.heat a pan add puree with 1 tbsp sugar and mix well for 5 min on medium flame.switch off the flame and take the mixture out in a bowl and keep it aside for cool down.
- Now in a grinder jar take the chenna and whisk it into a smooth paste with adding powder sugar milk powder pineapple puree, pineapple essence and 1/4 cup cold milk. Sandesh batter is ready. Remember the batter should not be too thick or too thin batter like cake batter.
- Take a baking mould and apply some clarified butter over it and put a butter paper in the bottom of the mould.pour the batter in it evenly and tap it.
- Take a vessel add 3-4 cups of water in it. Cover and boil until the steam start forming in it. After the steam start forming it turn the flame to low and keep the baking mould on a stand.cover it and steam it for 20-25 minutes on low to medium flame.
- After 20 minutes open the lid and gently pour the pineapple jelly over the sandesh and cover it with lid and steam it for another 5-10 minutes on medium flame.
- After 30 minutes remove the mould from vessel and let it cool down. After cooling it put it in the refrigerator for 30 minutes to set it.
- After 30 minutes remove from the refrigerator and separate it from the mould and cut it and garnish with chopped pistachio cashew nuts.
- Cake Sandesh is ready. Serve it chilled.
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