Name: Red kidney beans Chocolate Walnut fudge recipe by Leena Sangoi at BetterButter
Prep time: 360 min
Cook time: 45 min
Total time: 405 min
Yield: 10
Ingredients: red kidney beans (rajma) 1 cups; ghee) 1 cup; boiled beetroot juice (1 beetroot juice) 1 cup; milk powder 200 gms; cocoa powder 1 tsp; cardamom powder 1/4 tsp; Vanilla Essence 1/4 tsp; Dates 1 cup soaked into milk; Walnuts 1 cup

Ingredients Serving: 10

red kidney beans (rajma) 1 cups
ghee) 1 cup
boiled beetroot juice (1 beetroot juice) 1 cup
milk powder 200 gms
cocoa powder 1 tsp
cardamom powder 1/4 tsp
Vanilla Essence 1/4 tsp
Dates 1 cup soaked into milk
Walnuts 1 cup

Instructions

Soak red kidney beans for 5 to 6 hours.
Transfer red kidney beans to a mixer and pulse.make it smooth paste. Use 1 to 2 tablespoon water if need.
Heat clarified butter (ghee) in nonstick pan.
Add red kidney beans paste into it.stire constantly and cook on low medium flame.
Color of red kidney beans will change on roasting.
ghee starts separating from it. It take 25 minutes for roasting red kidney beans.
Now roast milk powder in a nonstick pan and keep the flame low.
now mix this milk solids in red kidney beans mixture..
For syrup - take soaked dates & make paste. add 1 cup beetroot juice in pan and place it on flame .
cook for 4 Minutes syrup is now ready.
Now add syrup into red kidney beans halwa mixture.
Cook halwa in low flame and stire constantly untill it thickens in consistency. Switch off gas..
Now add cardamom powder,walnuts , vanilla extract and cocoa powder.
Mix it well.transfer this mixture into greased plate.press them gently.
Garnish with walnuts.
Within 2 hour fudge/barfi will get set.
cut in square pieces.
Red kidney beans fudge/ barfi is ready.
Store it in air tight container in refrigerator for 8 to 10 days.

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