- Wash the rice and pre soaked moog daal.
- .In a pan add water,grated beetroot, and sugur and boil till beetroot cooked in sugery mixture.
- Sieve and separate the beetroot lachhe and Beetroot water
- keep aside beetroot lachhe for garnishing use.
- Now in a pan boil rice and moong daal with salt water, leftover beetroot water and ghee until cook
- Mix coconut milk and milkmaid and add this the cooked rice followed by the plum, cashews and cardomon powder.
- Put the mixture into a flat dish and flatten it.
- Keep aside to Set.
- .Now Take custard powder
- .Add 1/2cup milk into it
- .Mix it and Add this mixture into 1/2ltr of boiling milk and add 1/2 small tin of milkmaid into it cook until its thickens.
- .Now pour this mixture on the flat dish.
- . Now garnish with sweet beetroot lachhe and dryfruits slice and cut evenly into the pieces.
- .Refrigerate for 4 hours and enjoyy.
* This is a Innovative , healthy & delicious Christmas recipe, which is complete in two steps, ** This is easy to make recipe for your friends, family and impress them with your culinary skill.
Rice_Polenta_Fudge
#myrecipe
#sweets
By sunita MAHESHWARI
Dec, 27th
740
Servings
6 persons
Cook Time
30 minutes
Ingredients
13
- 15
Ingredients
- INGREDIENTS OF LOWER LAYER... Rice-1 cup
- Yellow moong daal-1/2 cup
- Milkmaid-1/2small tin
- Water-3 cup
- Ghee-2tbsp
- grated beetroot -1/2 cup
- Sugar -1/4cup
- Coconut milk-3/4cup
- Cashew powder -2tbsp
- Salt-1tbsp
- Cardamon powder-1tbsp
- NGREDIENTS of Top layer.... Custard powder-1/3cup
- Milk-1/2cup
- Boiled milk -1/2ltr
- Milkmaid -1/2small tin
Instructions
Notes/Tips
Store in cool place. *** For lower layer I used Rice, Yellow Moong Daal, Ghee, Milkmaid,Coconut milk , Cashew nut powder, Beetroot water, chopped mixed dry fruits , and for flavor Cardomon powder.. Etc. For top layer, I used Custard powder, milk, and coconut powder, Milkmaid and for flavor elachi powder and garnish with sweet beetroot lachhe and dry fruits slices
