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Before you jump to Steam/Bhapa Sandesh with coconut milk Pannacotta recipe, you may want to read this short interesting healthy tips about Tips For Living Green And Saving Money Inside the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not working as effectively as they should. If you can get a new one, they use about 60% less than the old models which might be more than ten years old. The correct temperature for food is 37F in the fridge and 0F in the freezer, and sticking to these will use less electricity. Another way to save electricity is to keep the condenser clean, for the reason that the motor won’t have to run as often.

As you can see, there are plenty of little items that you can do to save energy, and also save money, in the kitchen alone. It is quite straightforward to live green, after all. A lot of it truly is basically making use of common sense.

We hope you got insight from reading it, now let’s go back to steam/bhapa sandesh with coconut milk pannacotta recipe. You can have steam/bhapa sandesh with coconut milk pannacotta using 13 ingredients and 11 steps. Here is how you do that.

The ingredients needed to cook Steam/Bhapa Sandesh with coconut milk Pannacotta:

1. Provide Steam/ Bhapa Sandesh
2. Use 2 lit Milk
3. Get 5 table spoon vinegar
4. Prepare As needed Saffron
5. Provide 1/2 cup amul milk maid (condensed milk)
6. Prepare 1 tablespoon honey
7. Provide 3 green cardamom
8. Use As needed Ghee for greasing
9. Prepare Coconut Milk Pannacotta
10. You need 400 ml coconut milk
11. Provide 3 small tablespoon agar agar
12. Get 2 big tablespoon coconut powder
13. Take 4 big tablespoon of amul milk maid

Instructions to make Steam/Bhapa Sandesh with coconut milk Pannacotta:

1. For making country cheese/cheena. Bring milk to a boil & take out bowl boiled milk aside and allow rest milk to boil. Add vinegar and keep stirring till the milk solid and whey get separated. Then turn off the gas and you will notice the cheena is floating on the top of that whey.
2. Once it's cool, now line a strainer with a muslin cloth.
3. Soak little amount of saffron in milk in a bowl.
4. Then make a smooth paste of cheena, soaked saffron, liquid palm jaggery, amul milk maid (condensed milk), cardamom powder, honey and rest of boiled milk that was kept aside using a blender.
5. Grease the cake tin with little ghee and then add the smooth mixture to it.
6. Heat the cooking pan put a stand at the base and add water. Keep the cake tin with the prepared mixture over the water bath and cover the glass lid. Cook it in medium flame. Cook it 30-35 mins over the steam and turn off the gas. Cool it and then keep inside the refrigerator.
7. For making coconut milk Pannacotta heat a cooking pan and add 400ml of coconut milk, add 3 teaspoon of coconut powder and 4 tablespoon of milk maid.
8. Once it starts boiling add the agar agar mixture (three small tablespoon) which was pre soaked in like warm water. Stir the content well and keep stirring for 2 mins in low flame. Turn of the gas.
9. Add the cooked coconut milk mixture is poured over the refrigerated bhapa/steam sandesh and allowed to get cool at room temperature. Then refrigerate for 4-5 hours.
10. Take out the cake tin from the fridge and run the knife around the cake tin. Then flip it upside down on a plate. Now the tasty steam/bhapa Sandesh with coconut milk Pannacotta is ready.
11. Then slice it down into different shapes with a knife. Taste best when it's cold. Plate it with some caramel sauce (optional). Enjoy your special dessert.

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