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
