Beetroot Rabdi


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Beetroot rabdi, a pink coloured, beetroot and rose flavoured dessert.

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Beetroot Rabdi recipe - How to make Beetroot Rabdi

Preparation Time:    Cooking Time:    Total Time:     Makes 2 to 3 servings
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  1. Grind the beetroot into fine puree, transfer in a bowl and keep side.
  2. Heat the ghee in a pan add the raisins and cashewnuts and fry for a minute on a slow flame.
  3. Add the beetroot puree and cook for 10 minutes on a slow flame.
  4. Remove from the flame, add the condensed milk and mix well.
  5. Add the rose essence, mix well and divide the rabdi into equal portions and pour it into a dessert cups.
  6. Top it with a dollop of gulkand and keep in a refrigerator for 30 minutes.
  7. Serve chilled.


  1. If you need still thick consistency, milk powder + powdered sugar may be added.

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This recipe was contributed by Amarendra Mulye on 17 Aug 2011
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