Sanjeev Kapoor

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Tambul Barfi With Cool Rabdi

Betel leaves and coconut barfi served with rabdi.

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

Preparation Time : 16-20 minutes

Cooking time : 16-20 minutes

Servings : 4

Tambul Barfi With Cool Rabdi

Main Ingredients

Betel leaves , Scraped coconut





Level Of Cooking


Try something new


  • Betel leaves chopped
  • Scraped coconut
    7 tablespoons
  • Sugar
    5 tablespoons
  • Milk powder
    3 tablespoons
  • Green cardamom powder
    1/4 teaspoon
  • For supari
  • Scraped coconut
    1 1/2 tablespoons
  • Sugar
    1 tablespoon
  • Cocoa powder
    1/4 teaspoon
  • Milk powder
    1/2 tablespoon
  • For Serving
  • Betel leaves
  • Ghee
    1 teaspoon
  • Sweet Paanmasala
    4 tablespoons
  • Rabdi
    1 cup
  • Dry fruit powder
    1 teaspoon
  • Gulkand
    1/2 teaspoon


Step 1

Grind paan leaves, coconut, sugar and 2 tbsps milk powder together. Take the mixture out in a non stick pan and sauté. Add 1 tbsp milk powder and cardamom powder and mix well. Set aside to cool.

Step 2

For making supari, saute coconut, sugar, cocoa powder and milk powder in another non stick pan till well blended. Shape the mixture into small balls while the mixture is warm.

Step 3

Grease a paan leaf with ¼ tsp ghee and spread a layer of paan-coconut mixture on it. Spread 1 tbsp paanmasala on top and cover it up with another layer of paan-coconut mixture.

Step 4

Place rabdi in a bowl, garnish it with dry fruit powder and gulkand. Peel the paan leaves and place the layers on a serving plate. Place a supari ball on the layers and serve.

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