Betel leaves chopped
Green cardamom powder
1 1/2 tablespoons
Dry fruit powder
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.
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.
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.
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.