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Tofu Rasgulla with Beetroot Payasam Recipe

It's an innovative,fusion dessert,perfect for any celebration.

  • Prep time:
  • 20minutes
  • cook time:
  • 30minutes
  • serves:
  • 5

Ratings :

    • (0)

Details

Ratings

    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Tags

  • #contest109IndianSweets
Ingredients

Ingredients For Tofu Rasgulla with Beetroot Payasam Recipe

Methods
  • 1. At first crumble and mash the tofu. Mix 1tsp semolina and make a smooth dough of it.
  • 2. Make small balls from the dough without any crack.
  • 3. Boil syrup mixing with 1/2 cup liquid jaggery and 4 cup water.
  • 4. When it will start to leave bubble, add rasgullas and boil it on high flame for 15 minutes.
  • 5. Add rose water and switch off the flame.
  • 6. For payasam, heat ghee and fry grated beetroot and 1tsp semolina for few minutes.
  • 7. Add roasted cashew nuts and liquid jaggery for few minutes.
  • 8. Finally add coconut milk and cardamom powder.Cook it for 5 to 7 minutes.
  • 9. Now take a serving plate,pour the payasam and put the rasgullas on it.
  • 10. Decorate with cashew nuts or any of your favourite dry fruits.
  • 11. Enjoy it chilled...

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