Sanjeev Kapoor

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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.

Preparation Time : 11-15 minutes

Cooking time : 21-25 minutes

Servings : 4

Herbal Petha Paan Sandesh In Coconut Rabri

Main Ingredients

Khoya/mawa, Paneer (cottage cheese)

Cuisine

Indian

Course

Desserts

Level Of Cooking

High

Try something new

Ingredients

  • 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

Method

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.

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