How to make Herbal Petha Paan Sandesh In Coconut Rabri - Unusual and irresistible sweet dish of petha, betel leaves and coconut rabdi.

This recipe is from FoodFood TV channel & has featured on Secret Recipe.

Main Ingredients : Khoya/mawa (खोवा / मावा), Paneer (cottage cheese) (पनीर)

Cuisine : Indian

Course : Desserts

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Herbal Petha Paan Sandesh In Coconut Rabri Recipe Card

Herbal Petha Paan Sandesh In Coconut Rabri

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Herbal Petha Paan Sandesh In Coconut Rabri checkout Mawa Modak, Mawa Kaju Cakes. You can also find more Desserts recipes like Chocolate Fudge Cake , Fig Ice Cream, Rice Pudding With Figs And Dates, Mango Dessert.

Prep Time : 11-15 minutes

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Difficult

Taste : Sweet

Ingredients for Herbal Petha Paan Sandesh In Coconut Rabri Recipe

  • Khoya/mawa mashed For Sandesh 50 grams

  • Paneer (cottage cheese) mashed 100 grams

  • Sugar 3 tablespoons

  • Green cardamom powder a pinch

  • Rose essence 2-3 drops

  • Milk powder 2 tablespoons

  • For stuffing

  • Dried figs chopped 1 tablespoon

  • Gulkand 1 teaspoon

  • Basil leaves chopped 1/2 teaspoon

  • Fennel seeds (saunf) 1/2 teaspoon

  • Ash gourd (petha) crushed 1/2 cup

  • Cashewnuts chopped 2-3

  • Pistachios chopped for garnis

  • Saffron (kesar) soaked a pinch fo

  • For Rabri

  • Coconut milk 1 cup

  • Corn flakes 1 teaspoon

  • Sugar 3 tablespoons

  • Saffron (kesar) a pinch

  • Beteland basil leaves chopped 1 teaspoon

  • Fennel seed (saunf) powder 1/2 teaspoon

  • Green cardamom powder 1/2 teaspoon

  • Cream 2 tablespoons

  • Saffron (kesar) dissolved in two tablespoons of milk a pinch

  • Green cardamom a pinch for garnish

  • Betel leaves chopped a pinch for garnish


Step 1

Saute paneer and khoya separately in a non stick pan and transfer into a bowl. Add sugar, cardamom powder, rose essence and milk powder and mix well.

Step 2

For stuffing place dried figs, gulkand, betel and basil leaves, fennel seeds, white pumpkin and cashewnuts in a bowl and mix well.

Step 3

Place some pistachios in a mould. Over it place a layer of paneer and khoya mixture, a layer of gulkand mixture, and cover it up with a layer of paneer and khoya mixture.

Step 4

Place the mould in the refrigerator till the layers are set.Remove the sandesh from the mould, garnish it with pistachios and soaked saffron.

Step 5

Boil coconut milk in a deep non stick pan. Add cornflour, sugar, saffron, betel and basil leaves, fennel powder and cardamom powder and mix well and cook till the mixture thickens like rabri.

Step 6

Pour the rabri into a bowl, add cream, and mix well. Garnish it with saffron milk, cardamom powder and betel leaves.