Strawberry khoya hearts
#goldenapron #holisweets
Date - 5th March 2019
Open in Cookpad AppSteps
- 1
For making strawberry pulp:
Wash and cut strawberries in small pieces.
- 2
Heat a pan. Add strawberry pieces and 2 tbsp sugar. Stir well and cook on medium flame until strawberry pieces becomes soft and tender.
- 3
Remove from gas and let it cool on room temperature.
- 4
Blend it and make it's Pyuri.
- 5
Again cook it in pan for 2-3 minutes. Switch of gas. This thick pulp can be stored in fridge for six months. To preserve it add 1/4 tsp citric acid or nimbu ke Phool.
- 6
Preparation of hearts:
Assemble all ingredients.
Remove sides of bread slices. Break it and make crumbs with hands.
- 7
Heat ghee in a pan. Add khoya. Stir well and saute until light brown. Add 2 tbsp sugar. Saute until sugar dissolved and mixture starts leaving sides of pan.
- 8
Add bread crumbs and 1/4 cup coconut. stir all for 1-2 minutes. Add strawberry pulp, beetroot syrup for dark red colour (optional). Stir all properly.
- 9
Once whole mixture leaves sides of pan. Remove it from gas. Let it cool.
- 10
On a parchment paper or aluminum foil place heart shape mould. Fill the mould with mixture. Press it with spoon. Now de mould it carefully.
- 11
Repeat this process for making all hearts.
- 12
Sprinkle desiccated coconut on hearts. Garnish with cashews. Keep these hearts in fridge for 15-20 to set.
- 13
On a parchment paper or aluminum foil place heart shape mould. Fill the mould with mixture. Press it with spoon. Now de mould it carefully.
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