Rajma Burfi

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Rajma Burfi


Cooking Time

Preparation Time :5 Min

Cook Time : 15 Min

Total Time : 20 Min


Serves : 4
  • 1 cup rajma

  • 1 cup sugar

  • 1 cup ghee

  • 1 cup beetroot ras (boiled)

  • 200 gm khoya

  • 1/4 tsp green cardamom powder

  • 1 tsp coco powder

  • 1/4 tsp vanilla essence

  • 3 Silver vark


  • Soak rajma in water for 6 hrs
  • Grind the rajma & make a paste add little water if required.
  • Heat a non stick pan add ghee,when ghee melts add rajma paste cook on medium flame.
  • Cook till colour change, it takes approx 25 mts.
  • In another pan dry roast khoya on low flame. Add it in the rajma mixture, mix well cook on medium flame
  • For sugar syp in a pan add sugar and beetroot juice , cook for 4 minutes on medium flame.
  • Add sugar beetroot syp in rajma mixture, mix it well. Cook until the mixture get thick, cook on medium flame.
  • When mixture thickens switch off the gad
  • Add green cardamom powder, coco powder,. Vanilla essence, mix well.
  • Grease a tray, spread evenlt this mixture on it, press lightly, keep aside for 2 hrs
  • After 2 hrs, apply silver vark on it. Cut it in desired shape
  • Rajma Burfi is ready to serve, you can store this in freeze for 10 days, in air tight container