How to make Tambul Barfi With Cool Rabdi -
Betel leaves and coconut barfi served with rabdi.
This recipe is from FoodFood TV channel & has featured on Secret Recipe.
Main Ingredients : Betel leaves (पान के पत्ते), Scraped coconut (कसा हुआ नारियल)
Cuisine : Indian
Course : Desserts
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You can also find more Desserts recipes like Ragi and Date Kheer Double Chocolate Tartlets Sheer Payara Peanut Butter Tart
Tambul Barfi With Cool 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 : 16-20 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Tambul Barfi With Cool Rabdi Recipe
Betel leaves chopped 7-8
Scraped coconut 7 tablespoons
Sugar 5 tablespoons
Milk powder 3 tablespoons
Green cardamom powder 1/4 teaspoon
For supari
Scraped coconut 1 1/2 tablespoons
Sugar 1 tablespoon
Cocoa powder 1/4 teaspoon
Milk powder 1/2 tablespoon
For Serving
Betel leaves 4
Ghee 1 teaspoon
Sweet Paanmasala 4 tablespoons
Rabdi 1 cup
Dry fruit powder 1 teaspoon
Gulkand 1/2 teaspoon
Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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 Kcal
Carbohydrates : 150.6 gm
Protein : 32.9 gm
Fat : 79.2 gm
Other : Calcium- 1413mg
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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.
