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Badshahi Halwa Recipe

It's a very healthy halwa recipe which I made with cucumber & beetroot .Mini Rasgulla is a interesting twist of this recipe.

  • Prep time:
  • 20 minutes
  • cook time:
  • 30 minutes
  • serves:
  • 4

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    • (0)

Details

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    • (0)

Vegetarian

Level : Moderate

Cuisine : Indian

Course : Dessert

Tags

  • #contest117 #winterspecial
Ingredients

Ingredients For Badshahi Halwa Recipe

Methods
  • 1. Drain the excess water from paneer & make it dry.
  • 2. After half an hour when the paneer became dry, mash it well.
  • 3. Make small balls from paneer.
  • 4. Boil 2 cup of water with 3 tbsp sugar.When it will start to leave bubble, add paneer balls & boil the Rasgulla for 10 minutes in high flame.
  • 5. After that switch off the flame & keep aside.
  • 6. In the same method make some green Rasgulla using green food colour.
  • 7. Now heat 1tbsp ghee in a pan & add grated cucumber in it.
  • 8. Add 50gm mawa, 3tbsp malai,sugar, vanilla essence & mix it well.When the mixture will start to leave the sides of the pan, add chopped cashew nut, Cook it for few more minutes & then switch off the flame.
  • 9. Add green Rasgulla in cucumber halwa, mix it & keep aside.
  • 10. Again 1 tbsp ghee in a pan & add grated beetroot.Add 50 gm mawa, 3 tbsp malai, cardamom powder & liquid jaggery .
  • 11. Add a cup of milk to boil the beetroot.
  • 12. When the mixture will start to leaves the sides of the pan, add Rasgulla & chopped cashew nuts.
  • 13. Mix it well & switch off the flame.
  • 14. Make it cool in room temperature & then keep it in fridge for 15 minutes.
  • 15. Serve cool.
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