Birthday Announcements for August
Roseneath would like announce that Kathleen Gallagher, Norman Winter and George Simpson
all celebrated a birthday in the month of August. A special happy birthday to our wonderful residents.
INDIA
The month of August Roseneath residents and staff celebrated the culture of India, kitchen staff cooked a lunch for the
residents that was Indian cuisine inspired. Residents loved and enjoyed the lunch that was provided, well done to the
kitchen staff for giving the residents a tasteful experience. Residents also learnt how to make coconut ladoo and
learnt some of the India cultural through fun facts and videos of different Indian festivals.
Resparke Program
Sally.B, Jenny.M, Joan.N, Jean.G, Joan.G, Shirley.S & Bev.F
At Roseneath our residents have been participating in the Resparke Program,
this program was made to improve the wellbeing
of our residents and provide our staff with a way to create moments of joy and connection.
This program have been used for meditation, musical and ballroom shows,
activity games and one on one resident relaxation. Roseneath staff look forward to connecting
with our residents more.
Poem of the Month
“Beauty”
They say it fades
They say it Wanes
They say if you don’t have it
Then that’s quite a shame
But it is not a possession
And the ultimate truth
We all see it differently
Not just the preserve of youth.
“Ms Moem”
Recipe of the Month
‘Wendy’s Recipe of Coconut Ladoo’
Ingredients – makes 36 ladoos
1 tbsp (13 grams) Pure Ghee (Desi Ghee) or Butter
3¾ cups (315 grams) Desiccated Coconut, fine
1½ cup (375 ml) Milk (full fat)
1¼ cup (250 grams) Sugar
1 cup (90 grams) Milk Powder
For coating the Ladoos
½ cup Desiccated Coconut
Method
1. To a heavy bottom pan on very low heat, add the pure ghee or butter. Once the ghee or butter has melted,
add the desiccated coconut and keep stirring till the coconut absorbs the flavour of the pure ghee or butter.
2. To hydrate the coconut, add the milk and keep cooking it on low heat while stirring constantly
till the coconut has absorbed the milk and the mixture begins to dry. This should take about 2-3 minutes.
3.Now increase the heat to medium-low and add the sugar. When the sugar melts, you will find that the mixture becomes a
little thinner and then will thicken again as soon as the water in the sugar begins to dry up.
4.It’s time to add the milk powder and keep stirring the mixture till it begins to leave the sides and bottom of the pan,
this should take about 5-6 minutes.
5. Now take it off the heat and transfer it onto a plate and leave it to cool completely.
6. In a bowl, add the desiccated coconut to coat the ladoos.
7.Using a teaspoon as a measure, scoop out a portion of the cooled mixture and roll it into a ladoo (ball) between the palms of your hands.
Toss it into the bowl with the desiccated coconut and roll it around to coat the ladoo (ball) with the dry desiccated coconut on the outside.
Continue the process till you have finished shaping the mixture.
