How to make Barfi Parantha With Rose And Rabdi -

A new sweet preparation of surplus barfi !!

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Wholewheat flour, Kesari barfi (केसरी बर्फी )

Cuisine : Indian

Course : Breads

For more recipes related to Barfi Parantha With Rose And Rabdi checkout Onion Parantha, Peethiwali Poori , Rajasthani Bati, Mixed Flour Roti . You can also find more Breads recipes like Litti Pita Bread - SK Khazana Fresh Chenna Parantha Pumpkin Chocolate Chip Bread

Barfi Parantha With Rose And Rabdi

Barfi Parantha With Rose And Rabdi 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 : 51-60 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Barfi Parantha With Rose And Rabdi Recipe

  • Wholewheat flour 2 cups + for dusting

  • Kesari barfi grated 150 grams

  • Dried rose petals 2 tablespoons

  • Rabdi readymade 250 grams

  • Ghee to shallow fry

  • Pistachios blanched and slivered 6-8


Step 1

Take whole wheat flour in a bowl. Add sufficient water and knead into a medium soft dough.

Step 2

Cover with a damp cloth and rest for fifteen minutes.

Step 3

Divide into eight portions. Crush rose petals and add half of it to the barfi and mix well. Add a little rabdi and mix.

Step 4

Divide the dough into eight portions. Roll out each portion into a puri, place a portion of stuffing in the centre, gather the edges and roll into a ball.

Step 5

Further roll out into a parantha.

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MasterChef Sanjeev Kapoor

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 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.