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Rajma Burfi

Cooking Time

Preparation Time : 5

Cook Time : 15

Total Time : 20

Ingredients

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

Directions

  • 01

    Soak rajma in water for 6 hrs

  • 02

    Grind the rajma & make a paste add little water if required.

  • 03

    Heat a non stick pan add ghee,when ghee melts add rajma paste cook on medium flame.

  • 04

    Cook till colour change, it takes approx 25 mts.

  • 05

    In another pan dry roast khoya on low flame. Add it in the rajma mixture, mix well cook on medium flame

  • 06

    For sugar syp in a pan add sugar and beetroot juice , cook for 4 minutes on medium flame.

  • 07

    Add sugar beetroot syp in rajma mixture, mix it well. Cook until the mixture get thick, cook on medium flame.

  • 08

    When mixture thickens switch off the gad

  • 09

    Add green cardamom powder, coco powder,. Vanilla essence, mix well.

  • 10

    Grease a tray, spread evenlt this mixture on it, press lightly, keep aside for 2 hrs

  • 11

    After 2 hrs, apply silver vark on it. Cut it in desired shape

  • 12

    Rajma Burfi is ready to serve, you can store this in freeze for 10 days, in air tight container

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