How to make Beetroot Cups filled Till Rabadi Recipe
1.
Beetroot sauce- Wash and boil beetroot and puree it.
2.
For cups.. Grease muffins mold. Place condensed milk and butter in a saucepan. Melt over low heat, stirring frequently, until butter melts.
3.
Combine powder of biscuits, beetroot puree and milk powder in a large bowl.
4.
Add in condensed milk mixture, stir until well combined and. Become like a dough
5.
Add coconut and kaju mix well. Cool it. Take muffin mold and fill with this batter and empty in middle. Refrigerate for 1hour.
6.
Til Rabdi - Roast til on slow fire. Grind paneer and til with milk to make smooth paste. Cook paneer milk for 2-3 minutes on slow fire. Add condensed milk Cook another 2-3 minutes or till it is thick like Rabdi. Add cardamom powder and mix. Cool it.
7.
Assemble- Demould the Beetroot cup, filled with rabdi. Decorate with vark (optional)You can use dry fruits taste is yummy with condensed milk.
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