Beetroot Rabdi
by Amarendra Mulye
17 Aug 2011
This recipe has been viewed 10505 times
Beetroot rabdi, a pink coloured, beetroot and rose flavoured dessert.
Beetroot Rabdi recipe - How to make Beetroot Rabdi
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
1 cup boiled beetroot pieces
2 tbsp ghee
1 tbsp chopped raisins (kismis)
2 tbsp chopped cashewnuts (kaju)
1 cup condensed milk
1/2 tsp rose essence
gulkand as per taste
Method
Note
- Method
- Grind the beetroot into fine puree, transfer in a bowl and keep side.
- Heat the ghee in a pan add the raisins and cashewnuts and fry for a minute on a slow flame.
- Add the beetroot puree and cook for 10 minutes on a slow flame.
- Remove from the flame, add the condensed milk and mix well.
- Add the rose essence, mix well and divide the rabdi into equal portions and pour it into a dessert cups.
- Top it with a dollop of gulkand and keep in a refrigerator for 30 minutes.
- Serve chilled.
Note
- Note
- If you need still thick consistency, milk powder + powdered sugar may be added.
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