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Home Dish Beetroot Firni

Beetroot Firni

Name: How to cook Beetroot Firni - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 5 servings
Cuisine: Us

Introduce

Chef :

Jibita Khanna

Beetroot Firni

My family and friends love the Kesar Firni cooked by me. For last few days I was thinking of making it but I was thinking what different flavour should I try making it in. So when I got the puzzle for #GA4 #week5 and the two keywords/ answers of the puzzle were BEETROOT and CASHEW, so I decided why not make Firni with #beetroot mixed it in. So here's a Firni recipe with the goodness of beetroot, milk, Cashew and rice. I did not use any food color . My family loved it!!! I hope you will also try and enjoy it !!! & Let me know about it ☺️. ( Apart from the cooking time given you would require some preparation time too.) #GA4 #week5 #Cashew #beetroot

Ingredient

Food ration :

5 servings

Cooking time :

1 hr 50 minutes

200 gms

Beetroot

75 gms

Govindobhog/ Ambemohar Rice

1ltr

milk

20 gms

Cashew nuts (raw)

100 gms

Sugar

green cardamom (seeds only)

3 tbsps

Rose water

2 tsp

Pistachio (powdered/slivers)(optional)

As needed

Dried / fresh rose petals (optional)

As needed

Edible Silver leaf (optional)

clay Firni bowls (optional)

Cooking instructions

* Step 1

Peel and cut the beet root into small pieces and boil it in a covered pan for 1 hour, cool it and make it into a paste/ puree, while grinding in the mixer grinder, use the beetroot boiled water, don't throw away the boiled water.

* Step 2

Pour the milk in a big vessel and bring it to a boil, keep 1/ 4 cup boiled and cool milk separate to grind the rice from the 1 litre of milk.

* Step 3

Wash and soak the rice for 30 minutes, drain the excess water out of the rice and take milk and make a paste out of if (don't make it too fine)

* Step 4

Soak the Cashew in warm water for at least half an hour, make it into a paste along with rose water.

* Step 5

Ground the sugar along with the Cardamom seeds (so that the sugar dissolves quickly)

* Step 6

Now add the beetroot paste and cook it for almost 20 minutes, the milk & beetroot mixture will start thickening.Now lower the flame and add the rice paste to the milk beetroot mixture. Immediately start stirring it so that no lumps form and keep cooking it for 8-10 minutes.

* Step 7

Then add the Cashew paste and cook for another 5 minutes or so, after this add the powdered sugar and cardamom and mix well, the Firni will thin down a bit after adding sugar but in no time start thickening again in about 5 minutes, it will not drop easily from the spatula....that means your Firni is ready. While it's still hot / warm, put the firni in the clay Firni bowls (optional) and level it with the help of knife or palette knife or in any serving bowls.

* Step 8

Garnish it with edible silver leaf, pistachio, rose petals. Let it come to room temperature and ten chill it in the fridge for at least 6-8 hours and serve chilled. Bon Appetit!!!!