Easiest Way to Make Delicious Beetroot Firni

Without fail recipe ultimate Beetroot Firni easy, fast, practical.

Good Evening every body, at this time you get present recipe Beetroot Firni with 13 ingredients and 8 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 13 ingredients and 8 stages of easy cooking Beetroot Firni.

Ingredients all Beetroot Firni

1. Needed 200 gms : Beetroot.

2. Needed 75 gms : Govindobhog/ Ambemohar Rice.

3. Needed 1ltr : milk.

4. Needed 20 gms : Cashew nuts (raw).

5. Prepare 100 gms : Sugar.

6. Prepare 5 : green cardamom (seeds only).

7. Needed 3 tbsps : Rose water.

8. Prepare : Garnishing.

9. Needed 2 tsp : Pistachio (powdered/slivers)(optional).

10. Prepare As needed : Dried / fresh rose petals (optional).

11. Prepare As needed : Edible Silver leaf (optional).

12. Prepare : For serving.

13. Needed 5 : clay Firni bowls (optional).

If all ingredients Beetroot Firni it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Beetroot Firni

1. Peel and cut the beet root into small pieces and boil it in a covered pan for 1 hour, cool it and make it into a paste/ puree, while grinding in the mixer grinder, use the beetroot boiled water, don't throw away the boiled water..

2. Pour the milk in a big vessel and bring it to a boil, keep 1/ 4 cup boiled and cool milk separate to grind the rice from the 1 litre of milk..

3. Wash and soak the rice for 30 minutes, drain the excess water out of the rice and take milk and make a paste out of if (don't make it too fine).

4. Soak the Cashew in warm water for at least half an hour, make it into a paste along with rose water..

5. Ground the sugar along with the Cardamom seeds (so that the sugar dissolves quickly).

6. Now add the beetroot paste and cook it for almost 20 minutes, the milk & beetroot mixture will start thickening.Now lower the flame and add the rice paste to the milk beetroot mixture. Immediately start stirring it so that no lumps form and keep cooking it for 8-10 minutes..

7. Then add the Cashew paste and cook for another 5 minutes or so, after this add the powdered sugar and cardamom and mix well, the Firni will thin down a bit after adding sugar but in no time start thickening again in about 5 minutes, it will not drop easily from the spatula….that means your Firni is ready. While it's still hot / warm, put the firni in the clay Firni bowls (optional) and level it with the help of knife or palette knife or in any serving bowls..

8. Garnish it with edible silver leaf, pistachio, rose petals. Let it come to room temperature and ten chill it in the fridge for at least 6-8 hours and serve chilled. Bon Appetit!!!!.

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