Rangeela – Holi Special

Rangeela-Holi Special Created this drink, especially for Holi. (Paan rabri topped with a dollop of saffron cream and rose sandesh)

“Holi Is An Indian Festival That Is Full Of Fun And Joy. Let Us Celebrate This Festival With Bright Colors And Wonderful Songs. Happy Holi to all you lovely people.”

rangeela-holi-special

rangeela-holi-special

rangeela-holi-special

Recipe of Rangeela-Holi Special

Ingredients:

PAAN RABRI:
1-liter full cream Milk
2 tbsp. Sugar
2-3 (chopped) Calcutta meetha paan leaves
ROSE SANDESH:
1-liter full cream milk
2 tbsp. lime juice
3 tbsp. icing sugar
1 tsp Maida
23 tsp. milk
1 tsp rose chutney
1 tsp rose syrup
2-3 dry rose petals

SAFFRON WHIPPED CREAM-
1 packet Amul cream
1 cup powdered sugar
15-20 saffron strands

Method:

PAAN RABRI – PREPARATION
1. Chop the Calcutta meetha paan leaves and add little milk to it.

2. Puree it with a blender and keep it aside.

3. Pour milk into the deep and heavy pan and let it boil.

4. Once the milk starts to boil, lower down the flame.

5. As soon as the layer of cream appears at the top of the milk shift it towards the rim.

6. Do the same with the next layer of the cream when it appears.

7. The cream layer collected at the corners of the pan will start to dry and become thick.

8. Once a thick layer of the cream gets accumulated at the rim and the milk reduces to 1/3 add sugar and paan puree.

9. Boil it for another 5 minutes. Switch off the gas. Remove it in a bowl and let it cool. Rabri tastes better when served chilled.

ROSE SANDESH – METHOD
1. Boil milk and add lime juice to curdle the milk. As soon as the milk curdles strain through a muslin cloth.

2. Squeeze completely to remove excess water. Add the sugar and Maida to the paneer and mix gently.

3. Cook this mixture on a very low flame in a heavy kadhai stirring continuously for 5-6 minutes. Keep spreading the paneer on the sides of the kadhai.

4. The Sandesh mixture is ready when neither too dry nor too moist. Remove from fire to a plate to cool.

5. Add rose chutney and rose syrup to this mixture. Mash with palm and if needed add 1-2 tsp. milk gradually.

6. Make small balls of the mixture and sprinkle rose petals on it. Press lightly to stick rose petals. Chill for half an hour

SAFFRON WHIPPED CREAM
1. Whip the cream with an electric beater for 2 minutes till it is soft and creamy.

2. Add powdered sugar and whip again for 2 minutes.

3. Finally, add the saffron strands and whip for a minute till it is fluffy and creamy.

4. Cool it in a refrigerator for an hour before serving.

How to proceed.
1. Take small glasses and fill half of it with pan rabri.

2. Then add a dollop of creamy saffron whipped cream on it.

3. Top it with a piece of Rose Sandesh.

4. Finally, garnish with rose petals and pan leaves. Serve this Rangeela as chilled as possible.

rangeela-holi-special

Recipe of Rangeela-Holi Special

Hetal Kamdar
0 from 0 votes
Course Dessert
Cuisine Indian

Ingredients
  

  • 1- liter full cream Milk
  • 2 tbsp. Sugar
  • 2-3 choppedCalcutta meetha paan leaves

ROSE SANDESH:

  • 1- liter full cream milk
  • 2 tbsp. lime juice
  • 3 tbsp. icing sugar
  • 1 tsp Maida
  • 23 tsp. milk
  • 1 tsp rose chutney
  • 1 tsp rose syrup
  • 2-3 dry rose petals

SAFFRON WHIPPED CREAM:

  • 1 packet Amul cream
  • 1 cup powdered sugar
  • 15-20 saffron strands

Instructions
 

PAAN RABRI - PREPARATION

  • Chop the Calcutta Meetha paan leaves (Beetle Nut leaves) and add little milk to it.
  • Puree it with a blender and keep it aside.
  • Pour milk into the deep and heavy pan and let it boil.
  • Once the milk starts to boil, lower down the flame.
  • As soon as the layer of cream appears at the top of the milk shift it towards the rim.
  • Do the same with the next layer of the cream when it appears.
  • The cream layer collected at the corners of the pan will start to dry and become thick.
  • Once a thick layer of the cream gets accumulated at the rim and the milk reduces to 1/3 add sugar and paan puree.
  • Boil it for another 5 minutes. Switch off the gas. Remove it in a bowl and let it cool. Rabri tastes better when served chilled.

ROSE SANDESH - METHOD

  • Boil milk and add lime juice to curdle the milk. As soon as the milk curdles strain through a muslin cloth.
  • Squeeze completely to remove excess water. Add the sugar and Maida to the paneer and mix gently.
  • Cook this mixture on a very low flame in a heavy kadhai stirring continuously for 5-6 minutes. Keep spreading the paneer on the sides of the kadhai.
  • The Sandesh mixture is ready when neither too dry nor too moist. Remove from fire to a plate to cool.
  • Add rose chutney and rose syrup to this mixture. Mash with palm and if needed add 1-2 tsp. milk gradually.
  • Make small balls of the mixture and sprinkle rose petals on it. Press lightly to stick rose petals. Chill for half an hour

SAFFRON WHIPPED CREAM

  • Whip the cream with an electric beater for 2 minutes till it is soft and creamy.
  • Add powdered sugar and whip again for 2 minutes.
  • Finally, add the saffron strands and whip for a minute till it is fluffy and creamy.
  • Cool it in a refrigerator for an hour before serving.

How to proceed:

  • Take small glasses and fill half of it with pan Rabri.
  • Then add a dollop of creamy saffron whipped cream on it.
  • Top it with a piece of Rose Sandesh.
  • Finally, garnish with rose petals and pan leaves. Serve this Rangeela as chilled as possible.
Keyword holi recipes, rangeela recipes
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