GULAB BAHAR (BEETROOT) MITHAI ROLLS RECIPE

Name: GULAB BAHAR (BEETROOT) MITHAI ROLLS RECIPE
Total time: 2400 s
Yield: 5 servings
Cuisine: Indian
Ingredients: 2 tbsp butter/ghee; 2 cups grated raw beetroot (approx 240g); 500 ml milk (full fat); 150 gm grated mawa (unsweetened - 150g); 60 gram sugar; 1/4 tsp cardamom/elaichi powder; 1/8 tsp kewada water essence; 5 tbsp dessicated coconut for garnish

Safina Khan @cook_26147499

#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.

Safina Khan @cook_26147499

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Ingredients

40 minutes

5 servings

2 tbspbutter/ghee
2 cupsgrated raw beetroot (approx 240g)
500 mlmilk (full fat)
150 gmgrated mawa (unsweetened - 150g)
60 gramsugar
1/4 tspcardamom/elaichi powder
1/8 tspkewada water essence
5 tbspdessicated coconut for garnish

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Steps

40 minutes

1

1. In a pan heat ghee, add beetroot and roast well and add milk.
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2. Allow it to come to boil on high flame.
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3. Then lower the flame to medium & cook for approximately 25 min till milk is completely absorbed.
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4. Add mawa, sugar, cardamom powder & kewda water and Mix well.
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5. Cook on high flame till this mixtures leaves pan sides.
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6. Cook on high flame till this mixtures leaves pan sides.
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7. Transfer this mixture into a bowl & allow it cool completely.
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8 Prepare rolls from this mixture and roll it in desiccated coconut. Place it on a plate.
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9. Set in fridge for 15 min & then it is ready to serve.
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10. Store in airtight container & in fridge for upto 7 days.
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11.Enjoy the Gulab Bahar Roll.