Name: Rajma Mawa Barfi recipe by Jaideep Singh (Jai Ki Rasoi Se) at BetterButter
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Yield: 10
Ingredients: Boiled Kidney Beans (Ubale Rajma) - 100 Grams; Castor Sugar (Shakkar or Chini Ka Powder) - 100 Grams; Milk Powder (Doodh Ka Powder) - 100 Grams; Milk Solid (Mawa or Khoya) - 100 Grams; Pure Ghee (Asali Ghee) - 100 Grams; Milk (Doodh) - 125 Milliliter Cardamom Powder (Elaichi Powder) - ½ Tea Spoon; Almonds (Badam) - 10 to 15; Cashew Nuts (Kaju) - 10 to 15; Pistachio (Pista) - 10 to 15; Silver Sheet for garnishing

ABOUT Rajma Mawa Barfi RECIPE

Red Kidney Beans or Rajma is a vegetarian dish and very popular amongst the favourites of the children, specially in the north of India. Generally, it is cooked by using Indian Whole Spices in thick gravy and commonly served in form of as Rajma Chawal. Today “Jai Ki Rasoi Se" churned out - ‘Rajma Mawa Barfi’, a unique dessert using this common ingredient. This new sweet is perfect for this Diwali. Happy Diwali to you and your family

Ingredients Serving: 10

Boiled Kidney Beans (Ubale Rajma) - 100 Grams
Castor Sugar (Shakkar or Chini Ka Powder) - 100 Grams
Milk Powder (Doodh Ka Powder) - 100 Grams
Milk Solid (Mawa or Khoya) - 100 Grams
Pure Ghee (Asali Ghee) - 100 Grams
Milk (Doodh) - 125 Milliliter Cardamom Powder (Elaichi Powder) - ½ Tea Spoon
Almonds (Badam) - 10 to 15
Cashew Nuts (Kaju) - 10 to 15
Pistachio (Pista) - 10 to 15
Silver Sheet for garnishing

Instructions

Note: Soak kidney beans overnight and boil it. Keep it aside it get it cool.
Drain the water from the boiled kidney beans and put it in a mixer grinder to make a fine paste. Keep the paste aside
Heat pure ghee in a non-stick pan or kadai. Once the ghee is hot, add kidney beans paste. Mix and cook till rawness is removed from it
Add semolina and cook till it become golden brown
Now add milk powder & milk solid and mix them. Continuously stir and cook it for 5 to 6 minutes or till ghee gets separated
Add milk and mix it. Stir and cook till the semolina become soft
Now add castor sugar and mix it. Cook it till the ghee gets separated from the semolina and becomes a lump
Finely add grated almonds, pistachio, cashew nuts and cardamom powder. Mix all and cook for another 2 minutes. Keep it aside t get it cool
Grease a plate and spread the lump evenly on the tray. Garnish it with silver coating and keep it aside to get it cool. With help of knife cut it to square or diamond shape as per your requirement
Now the dish is ready, serve it by garnishing with finely chopped almonds and cashew nuts

Similar Recipes