- Soak rajma for 5 to 6 hrs in water.
- Take blender transfer strained rajma in it add 2 to 3 tbsp water & make a smooth paste.
- Heat desi ghee in a nonstick pan, add rajma paste in it, saute it until mixture leaves the pan ( it take almost 20 minutes)
- In another pan roast mawa, do not add ghee. Transfer it in rajma pan, give it a good mix.
- For sugar syrup , add sugar and beetroot juice in a pan, cook on medium flame for 4 to 5 minutes.
- Add this sugar syrup in rajma pan and cook till it get thickens on medium flame. Switch off the gas.
- Add green cardamom powder, coco powder, vanilla essence, give it a good mix.
- Grease a tray, spread the mixture in the tray with stapula, press gently. Keep aside for minimum 2 hrs.
- Apply silver vark on top, cut it in desired shape.
- Rajma Burfi is ready to serve.
- You can store it in freeze for 10 days in an airtight container.
Rajma Burfi
By Binny Kalra
Mar, 28th
624
Servings
4 persons
Cook Time
15 minutes
Ingredients
7
- 9
Ingredients
- Rajma 1 cup
- Desi ghee 1 cup
- Sugar 1 cup
- Mawa 200 gm
- Beetroot juice (boiled, blend, sieve) 1 cup
- Green cardamom powder 1/4 tsp
- Coco powder 1 tsp
- Vanilla essence 1/4 tsp
- Silver vark 4 to 5
Instructions
Notes/Tips
1. Always use nonstick pan. 2. Store it in freeze for 10 days in airtight container
