Tambul Barfi With Cool Rabdi Betel leaves and coconut barfi served with rabdi. This recipe is from FoodFood TV channel By Sanjeev Kapoor 05 May 2016 in Recipes Course New Update Main Ingredients Betel leaves , Scraped coconut Cuisine Indian Course Desserts Prep Time 16-20 minutes Cook time 16-20 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Advertisment Ingredients list for Tambul Barfi With Cool Rabdi 7-8 Betel leaves chopped 7 tablespoons Scraped coconut 5 tablespoons Sugar 3 tablespoons Milk powder 1/4 teaspoon Green cardamom powder For supari 1 1/2 tablespoons Scraped coconut 1 tablespoon Sugar 1/4 teaspoon Cocoa powder 1/2 tablespoon Milk powder For Serving 4 Betel leaves 1 teaspoon Ghee 4 tablespoons Sweet Paanmasala 1 cup Rabdi 1 teaspoon Dry fruit powder 1/2 teaspoon Gulkand Method Advertisment 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. Nutrition Info Calories 1554 Carbohydrates 150.6 Protein 32.9 Fat 79.2 Other Fiber Calcium- 1413mg #Cocoa powder #Ghee #Gulkand #Rabdi #Scraped coconut #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article