Gulab Bahar Rolls are delicious sweet rolls made from Khoya, Beetroot, milk and sugar. 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 even make barfi 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. Do try it today.
INGREDIENTS:
1 tbsp clarified butter/ghee
2 cups grated raw beetroot (approx 250g)
500 ml milk (full fat)
1 cup grated mawa (unsweetened - 150g)
½ cup sugar
⅛ tsp cardamom/elaichi powder
⅛ tsp rose emulsion or rose essence
3 tbsp dessicated coconut for garnish
SERVES: Makes approx 418g Gulab Bahar Mithai Rolls
PREPARATION TIME: 5 min
COOKING TIME: 35 min
TOTAL TIME: 40 min
* 1 CUP = 237 ML
METHOD:
1. In a pan heat ghee, add beetroot & milk.
2. Allow it to come to boil on high flame.
3. Then lower the flame to medium & cook for approximately 25 min till milk is completely absorbed.
4. Add mawa, sugar, cardamom powder & rose emulsion. Mix well.
5. Cook on high flame till this mixtures leaves pan sides.
6. Transfer this mixture into a bowl & allow it cool completely.
7. Prepare rolls from this mixture and roll it in desiccated coconut. Place it on a plate.
8. Set in fridge for 30 min & then it is ready to serve.
9. Store in airtight container & in fridge for upto 7 days.
Checkout our other recipes:
Click the "Print" Button on the top of this Page to "Save" this recipe
0 comments:
Post a Comment