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GULAB BAHAR (BEETROOT) MITHAI ROLLS RECIPE
Introduce
Chef :
Safina KhanGULAB BAHAR (BEETROOT) MITHAI ROLLS RECIPE
#GA4 #WEEK6 #NAVRATRI #DIWALI SPECIAL Gulab Bahar Rolls are unique delicious sweet rolls made from Khoya, Beetroot, milk and sugar kewada water fragrance. They have a beautiful red colour due to beetroot and that's why they get the name Gulab Bahar (Rose blossom). They are very easy to make and you can make peda instead of rolls. Desiccated coconut is used for garnish on outside. This mithai is perfect for upcoming festival season. Even people averse to beetroot will find this very delicious.Pl try it today.
Ingredient
Food ration :
5 servingsCooking time :
40 minutes
2 tbsp
butter/ghee
500 ml
milk (full fat)
60 gram
sugar
1/4 tsp
cardamom/elaichi powder
1/8 tsp
kewada water essence
Cooking instructions
* Step 1
1. In a pan heat ghee, add beetroot and roast well and add milk.
* Step 2
2. Allow it to come to boil on high flame.
* Step 3
3. Then lower the flame to medium & cook for approximately 25 min till milk is completely absorbed.
* Step 4
4. Add mawa, sugar, cardamom powder & kewda water and Mix well.
* Step 5
5. Cook on high flame till this mixtures leaves pan sides.
* Step 6
6. Cook on high flame till this mixtures leaves pan sides.
* Step 7
7. Transfer this mixture into a bowl & allow it cool completely.
* Step 8
8 Prepare rolls from this mixture and roll it in desiccated coconut. Place it on a plate.
* Step 9
9. Set in fridge for 15 min & then it is ready to serve.
* Step 10
10. Store in airtight container & in fridge for upto 7 days.
* Step 11
11.Enjoy the Gulab Bahar Roll.
Note: if there is a photo you can click to enlarge it
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