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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For more recipes related to Herbal Petha Paan Sandesh In Coconut Rabri checkout Mawa Modak, Mawa Kaju Cakes, Chocolate Burfi- Sk Khazana. You can also find more Desserts recipes like Open Apple Pancake Fruity Sundae Kalitsounia (Sweet Cheese Pastries) Semolina Halvash
Herbal Petha Paan Sandesh In Coconut Rabri Recipe Card
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.
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
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.
Nutrition Info
Calories : 1800 Kcal
Carbohydrates : 139.2 gm
Protein : 39.9 gm
Fat : 120.5 gm
Other : Calcium- 1003.3mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
