Beetroot Firni

Name: Beetroot Firni
Total time: 6600 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 200 gms Beetroot; 75 gms Govindobhog/ Ambemohar Rice; 1ltr milk; 20 gms Cashew nuts (raw); 100 gms Sugar; 5 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); 5 clay Firni bowls (optional)

Jibita Khanna @Jibitakhanna

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

Jibita Khanna @Jibitakhanna

Saved

Ingredients

1 hr 50 minutes

5 servings

200 gmsBeetroot
75 gmsGovindobhog/ Ambemohar Rice
1ltrmilk
20 gmsCashew nuts (raw)
100 gmsSugar
5green cardamom (seeds only)
3 tbspsRose water
Garnishing
2 tsp Pistachio (powdered/slivers)(optional)
As neededDried / fresh rose petals (optional)
As neededEdible Silver leaf (optional)
For serving
5clay Firni bowls (optional)

Saved

Steps

1 hr 50 minutes

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.
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.
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)
4

Soak the Cashew in warm water for at least half an hour, make it into a paste along with rose water.
5

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

Saved

Cooksnaps

Saved

Jibita Khanna @Jibitakhanna

on October 16, 2020 19:49

http://instagram.com/jibitakhanna_foodiepediaFollow me for my Yummy recipes.....I too will follow you for your Yummy recipes ☺️I cook both veg and non veg recipes keeping in mind the health too.Cooking is my passion, my cooking has no boundaries. I love trying new recipes and recreate recipes as per my taste and available ingredients, wherever I stay and treating my family and friends who inspires me a lot to try something new as they too enjoy the foods prepared by me. Since they love to eat I get inspired to cook and bake.