Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, apple jelly sandesh. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wash and chop apples into small pieces, including skin and cores, and place in a large pot. Pour into jelly bag or cheesecloth-lined colander over a bowl to separate juice.
Apple Jelly Sandesh is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Apple Jelly Sandesh is something which I’ve loved my whole life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook apple jelly sandesh using 8 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Apple Jelly Sandesh:
- Get 1 apple
- Get 1/2 cup hung curd
- Make ready 2 tsp chopped dry fruits
- Take 6 Alpenliebe jelly
- Take 2 tsp Strawberry flavour syrup
- Prepare 4 tsp sugar
- Make ready 1 cup water
- Take 1/2 tsp sabja seeds soaked
Apple Jelly: In the world of making homemade jams and jellies, apple jelly is the starter kit. It's your paper airplane, your pencil and paper, your tin roof sundae, your khakis and tees, your clean palate. Simplicity sets it apart; adapability provides its charm. Apple jelly is a but sweet for me so I usually make a spiced one with quinces ornamental or larger.
Steps to make Apple Jelly Sandesh:
- Peel apple and cut it into round slices. Also cut and separate a smaller round shape from each apple slice.
- In a bowl heat water and add sugar in it. Once the sugar is properly dissolved transfer apple slices in the bowl and cook for 3 to 4 minutes on low flame after that take them out on a plate.
- In hung curd mix the Strawberry flavoured syrup and whisk them. Also cut the Alpenliebe jelly into round slices.
- Now over the apple slices spread hung curd and place slices of Alpenliebe jelly and other dry fruits
- Now sprinkle soaked sabja seeds over Apple Jelly Sandesh. Keep them in refrigerator for half an hour and serve them chilled.
Make it a bit tarter and it us good with meat or cheese or in a glaze for pork or stirred into a sauce instead of redcurrant jelly. I usually don't peel the apples but sometimes only put the quince peel and cores. To test if jelly is done, dip a large metal spoon in, lift it horizontally above pot, and let mixture drip back in. Jelly is done when mixture has thickened slightly and drops of it slide together off spoon in a sheet. Once jars have cooled, remove rings, date and label jars.
So that’s going to wrap it up for this exceptional food apple jelly sandesh recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
