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Preparation Time : 320
Cook Time : 75
Total Time : 395
full fat cow milk 1.5 litre
sugar 10 tbsp
green cardamom crushed 5 nos
whole wheat flour / atta 5 tbsp
all purpose flour / maida 5 tbsp
beetroot 2 nos
refined oil 3 tbsp
gobindobhog rice paste 3 tbsp
Peel and cut the beetroots into slices
put the them into a juicer pot and add 1 cup water.
Make the beetroot juice and strain it.
Boil the beetroot juice until it 1/4 of its quantity.
Strain again and allow to cool completely.
To make stuffing: boil 1.5 litre milk and stir occasionally till it becomes half of its quantity.
Add 5 tbsp sugar and crushed cardamoms.
By stirring continuously when it turns into semi liquid consistency, turn off the gas and allow to cool completely.
To make batter: in a mixing bowl add atta, maida, 5 tbsp sugar, gobindobhog rice paste.
Gradually add 1 cup milk and make a smooth lump-free batter which is neither too thick nor too thin in consistency.
Keep cover the batter for 5 hours.
After 5 hours add boiled beetroot juice and mix again.
Heat a pan and grease oil.
Pour 1 scoop of batter on the hot pan and spread the mix on the pan till it takes a circular shape or oval shape on a low heat.
After 10-15 second put about 1 tbsp of semi liquid kheer on the over the spread.
Roll the spread like a normal roll.
Keep the roll on the pan flip every 5-10 seconds for 20 seconds.
Fry the remaining balance in the same way and serve it at room temperature or cool. (But if you wish, you can also serve it hot).
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Moumita Nandi sen