Shahi Rajbhog Beeda

Shahi Rajbhog Beeda

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This can be used as mouth freshener and also can be used as a sweet.

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Shahi Rajbhog Beeda recipe - How to make Shahi Rajbhog Beeda

Preparation Time:    Cooking Time:    Total Time:     12Makes 12 to 13 pieces

1/2 cup dates (khajur)
1/2 cup dried figs (anjeer)
1/2 tsp cardamom (elaichi) powder
1 tbsp dessicated coconut powder
1/2 tsp nutmeg (jaiphal) powder
1 tsp chopped fresh rose petals
1/4 cup milk

To Be Mixed Together For The Stuffing
1 cup roasted mixed nuts
1 tsp honey
1 tbsp gulkhand
1/2 tsp cardamom (elaichi) powder
1/2 tsp nutmeg (jaiphal) powder
1 tsp chopped fresh rose petals
1-2 beetel leaves (paan) , finely chopped
1 tbsp dessicated coconut

For The Garnishing
roasted poppy seeds (khus-khus)
  1. Wash and soak the dried figs and dates in milk for 10 minutes.
  2. Blend in a mixer to a smooth paste and keep aside.
  3. Heat 2 tsp ghee in a pan, add the khajur-anjeer paste and saute till it leaves the corners.
  4. Remove from the flame and add the cardamom powder, nutmeg powder, dessicated coconut,rose petals and mix well.
  5. Now grease a plastic sheet with ghee.
  6. Make a ball of khajur-anjeer mixture and roll to a roti on the grease plastic sheet of 1/4 inch thickness.
  7. Cut this roti to 4 parts and fold to a cone.
  8. Now fill with the dry fruit stuffing and press lightly to seal the edges well.
  9. Repeat to make more such beedas.
  10. Roll these beedas on khus-khus or wrap in a silver foil and serve.

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This recipe was contributed by Radha Hoizal on 21 Mar 2012
Me an avid vegetarian.Born in Gujarath(Ahmedabad)to an orthodox kannada brahmin couple.Now settled i...

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