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Recipe of Rangeela-Holi Special

Hetal Kamdar
Rangeela-Holi Special Created this drink, especially for Holi. (Paan rabri topped with a dollop of saffron cream and rose sandesh)
5 from 1 vote
Prep Time 40 mins
Cook Time 40 mins
Total Time 1 hr 20 mins
Course Dessert, Indian Sweet
Cuisine Indian
Servings 6
Calories 1843 kcal


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


  • 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


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



  • 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.


  • 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


  • 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.


Sodium: 994mgCalcium: 2528mgVitamin C: 13mgVitamin A: 2224IUSugar: 298gPotassium: 2950mgCholesterol: 173mgCalories: 1843kcalSaturated Fat: 27gFat: 44gProtein: 70gCarbohydrates: 299gIron: 1mg
Keyword holi recipes, rangeela recipes
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