Beetroot Milk Khadi /Burfi ............
Milk Khadi ie Dudha khadi is one of my favorite from childhood. I can eat many pieces at one go. I still follow the very old traditional method of how my Mother used to make it and I always love it. The only problem with this khadi / burfi is it takes about an hour or so to be done. I have already posted Dudha Khadi / Milk Khadi Recipe long back and will give the link below for those who would like to check on the recipe.
This recipe of Beetroot Milk Khadi is an adaption / variation of milk khadi. For a change I thought why not follow the recipe making a few changes and adding in beetroot another favorite dish of mine. The recipe remains the same while I have added grated beetroot to the same. However I would like to mention here that adding of beetroot increased the preparation time by almost 45 minutes, as beetroot is high in water content and takes time to dry up. After the tedious work of stirring for about nearly 2 hrs I finally got the consistency of khadi the way I prefer it. The outcome was however too good. The khadi was delicious and much more tastier than the plain milk khadi / burfi. The only hitch in this Khadi is you really have to have a lot of patience. First you need it while you stir it often for nearly 2 hrs. then you need it while waiting for the burfi to completely cool (at least 6 hrs) before it really settles down. But the effort is worth every bit of it. When you bite into the burfi and taste it all your tiredness will have flown out and vanished into thin air.
Recipe for the Beetroot Dudha Khadi:
In a thick bottomed kadai take 1 cup of ghee(melted not thick), 1 cup Barik Lapsi also known as Bansi Rava, 6 cups of sugar, one large sized beetroot peeled, grated and 6 cups of heated full fat milk. Let all of the ingredients come to full boil first and then cook of med to slow fire.
Keep stirring in between all the time. This will take long time, about 2 hours nearly. Do not at any time raise the heat and leave it unattended as the Beetroot in the khadi will get settled at the bottom and may burn. You have to keep stirring if you raise the heat. You can keep on slow fire and attend other work, but then the burfi / khadi will take more time. So keep judgment and proceed on the stirring of the burfi / khadi. The mixture slowly thickens, leave the sides of the kadai and gets together once its done. When the mixture leaves the sides of the kadai, the khadi / burfi is done.
To check if the khadi / burfi is done, pour about a tablespoon on a plate and hold the plate in a tiled position, if it mixture does not slip its done. Pour all the mixture on a greased thali / tray and level it with the back of tumbler to which ghee is applied. Let cool completely a bit for say 5-10 minutes.
Then make square marks with a blunt knife on the spread barfi / khadi. This khadi cools fast, so after say about 5 minutes check and make the prepared square marks again fully so that the insertion marks are clear or else it cannot be cut to proper shape later on.
Now leave to cool completely say for at least 6 hours. Khadi is ready. They will break into squares easily on the impressions done and you get lovel square khadi / burfi. Store them in air tight tin. They will remain good for at least a fortnight.
** For the Recipe of Dudha Khadi / Milk Burfi, please refer to the link given below .....
Thk u so much
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