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Daaber Ghol

  • Duration: 15 minutes
  • Serves: 2–4 people

Authenticity Slice

Use only fresh daab (green coconut) for authentic flavour.

Trivia Tadka

This Bengali lassi-like drink is believed to have originated in Bangladesh. It is a tad different from the Punjabi lassi as it is made using tender coconut water.


  • Tender coconut (daab), fleshy part of a coconut (1)
  • Coconut water (of 1 coconut)
  • Sugar (2 to 3 tbsp)
  • Curd (dahi), sour (1 cup)
  • Rock salt (kala namak) (1/2 tsp)
  • Lemon juice (1/2 tsp)
  • Rose water (1 tsp)
  • Mint leaves (pudina) (4)
  • Rose petals (2–3)


  • Blend the soft coconut flesh and sugar in a grinder to make a smooth paste. Keep aside.
  • In a grinder jar, mix curd, salt, tender coconut paste, coconut water, lemon juice, rose water and mint leaves and grind for 2 mins.
  • Adjust salt and sugar and stir well.
  • While serving, add ice cubes and rose petals to the beverage.

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