HERBAL PETHA PAAN SANDESH IN COCONUT RABRI

INGREDIENTS

For Sandesh:

Khoya/Mawa Mashed For Sandesh 50 Grams
Paneer 100 Grams
Sugar 3 Tbsp
Cardamom Powder A Pinch
Rose Essence 2-3 Drops
Milk Powder 2 Tbsp

For Stuffing:

Dried Figs Chopped 1 Tbsp
Gulkhand 1 Tsp
Basil Leaves Chopped 1/2 Tsp
Fennel Seeds 1/2 Tsp
Ash Gourd(Petha) Crushed 1/2 Cup
Cashewnuts Chopped 2-3
Pistachios Chopped For Garnishing
Saffron Soaked A Pinch

For Rabri:

Coconut Milk 1 Cup
Cornflakes 1 Tsp
Sugar 3 Tbsp
Saffron A Pinch
Betel And Basil Leaves Chopped 1 Tsp
Fenel Seeds 1/2 Tsp
Green Cardamom Powder 1/2 Tsp
Cream 2 Tbsp
Saffron Soaked In Milk A Pinch
Green Cardamom For Garnishing
Betel Leaves A Pinch
HERBAL PETHA PAAN SANDESH IN COCONUT RABRI

Prep Time : 11-15 minutes
Baking time : 21-25 minutes
Serves : 4

METHOD:

  • 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.
  • For stuffing place dried figs, gulkand, betel and basil leaves, fennel seeds, white pumpkin and cashewnuts in a bowl and mix well
  • 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.
  • Place the mould in the refrigerator till the layers are set.Remove the sandesh from the mould, garnish it with pistachios and soaked saffron.
  • 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.
  • Pour the rabri into a bowl, add cream, and mix well. Garnish it with saffron milk, cardamom powder and betel leaves.