Apple and Apricot Sandesh Pudding

Recipe by
Total Time:
15-30 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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How to Make Apple and Apricot Sandesh Pudding

  • Remove the seeds from apricots and reserve.
  • Chop the flesh and soak in 3/4 cup of water for 4-6 hours or overnight.
  • Boil the milk.
  • Dissolve citric acid in 1/2 cup of water and add slowly to the hot milk, stirring gently till the milk curdles.
  • Line a colander with a thin cloth and strain the curdled milk through it.
  • Pour several cups of water over the cream cheese thin the cloth to wash away the sourness of citric acid.
  • Gather the ends of the cloth to enclose the cheese and gently squeeze away all the whey.
  • Transfer the cheese to a wide plate and knead till smooth.
  • Add 1/2 cup sugar to the cheese and cook and stir till it is like a stiff paste.
  • Spread the paste in a glass pie dish.
  • Peel, core and cut apples into small cubes.
  • Cook apricots in the liquid it was soaked, over a low flame till it is soft.
  • Add some water if needed.
  • Add apples and remaining sugar and simmer till the mixture thickens to the consistency of soft jam. Spread the apple mixture over the sandesh layer in the pie dish.
  • Crack the reserved apricot seeds and release the almond like nuts.
  • Soak them in hot water and peel away the skin.
  • Sprinkle the nuts on top of the pudding.
  • Serve cold.