Please connect to Internet to continue
Preparation Time : 360
Cook Time : 45
Total Time : 405
red kidney beans (rajma) 1 cups
sugar 1 cups
clarified butter (Nova ghee) 1 cups
boiled beetroot juice (1 beetroot juice) 1 cups
milk solids 200 gms
cocoa powder 1 tsp
cardamom powder 1/4 tsp
Vanilla Essence 1/4 tsp
Soak red kidney beans for 5 to 6 hour
Transfer red kidney beans to a mixer and pulse.make it smooth paste. Use 1 to 2 tablespoon water if need
Heat clarified butter (ghee) in nonstick pan. Add red kidney beans paste into it.stire constantly and cook on low medium flame.
Color of red kidney beans will change on roasting..ghee starts separating from it. It take 25 minutes for roasting red kidney beans.
Now roast milk solids in a nonstick pan and keep the flame low.now mix this milk solids in red kidney beans mixture..
For sugar syrup - take sugar and 1 cup beetroot juice in pan and place it on flame .cook for 4 Minutes sugar syrup is now ready.
Now add sugar syrup into red kidney beans halwa mixture. Cook halwa in low flame and stire constantly untill it thickens in consistency. Switch off gas..
Now add cardamom powder, vanilla extract and cocoa powder. Mix it well.transfer this mixture into greased plate.press them gently.
Within 2 hour fudge/barfi will get set..then garnish with silver leaves and cut in square pieces
Red kidney beans fudge/ barfi is ready.
Store it in air tight container in refrigerator for 8 to 10 days..
Please Login to comment