Red Kidney Beans Chocolate Barfi Recipe
Description:
Indulge in the luxurious taste of this Red Kidney Beans Chocolate Barfi, an exotic and healthy Indian sweet that blends the richness of red kidney beans with the deep flavor of cocoa. Made with creamy red kidney bean paste, crumbled mawa (milk solids), and a delightful mix of beetroot juice, sugar syrup, and aromatic spices, this barfi is a treat for the senses. Perfect for festive occasions, it brings together the goodness of vegetables and milk solids, making it both delicious and nutritious. This indulgent dessert is soft, creamy, and rich in texture, giving you a perfect balance of flavors in every bite.
Cuisine: Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Rajma (Large Kidney Beans) | 1 cup |
| Sugar | 1 cup |
| Ghee | 1 cup |
| Beetroot, boiled and juiced | 1 cup |
| Milk Powder (Milk Solids) | 200 grams |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Cocoa Powder | 1 teaspoon |
| Vanilla Extract | 1/4 teaspoon |
Preparation Time
Prep Time: 6 minutes
Cooking Time
Cook Time: 45 minutes
Instructions
-
Soak and Prepare Kidney Beans:
Begin by soaking the red kidney beans (rajma) in water for about 5 to 6 hours. Once soaked, drain and transfer the beans to a mixer. Blend them into a smooth paste, adding 1 to 2 tablespoons of water as necessary to achieve a creamy consistency. -
Cook the Red Kidney Beans Paste:
Heat 1 cup of ghee (clarified butter) in a non-stick pan over medium heat. Add the kidney bean paste into the pan. Stir constantly to avoid sticking to the pan. As the paste cooks, its color will change, and ghee will begin to separate from the mixture. Continue roasting for approximately 25 minutes until the paste is well-cooked. -
Roast Milk Powder:
In a separate non-stick pan, roast 200 grams of milk powder over low heat. Keep stirring to prevent it from burning. Once roasted, add the milk powder into the kidney bean mixture. Mix thoroughly to combine the ingredients. -
Prepare Sugar Syrup:
In another pan, add 1 cup of sugar and 1 cup of beetroot juice. Heat the mixture over a flame for about 4 minutes, stirring occasionally. Once the sugar dissolves and the syrup thickens slightly, remove from heat. -
Combine Sugar Syrup with the Mixture:
Slowly add the prepared sugar syrup into the red kidney bean mixture. Stir the mixture on low flame, allowing it to thicken gradually. Keep stirring constantly until it reaches a fudge-like consistency. -
Add Spices and Flavors:
Once the mixture thickens, turn off the flame. Add the cardamom powder, vanilla extract, and cocoa powder to the mixture. Stir well to incorporate the spices evenly. -
Set the Barfi:
Grease a flat plate or tray with a little ghee, and then transfer the mixture into the plate. Press down gently to even out the surface. Allow the barfi to set for about 2 hours at room temperature. -
Garnish and Serve:
Once the barfi has set, garnish it with silver leaves for an elegant touch. Cut the barfi into square pieces. This soft, creamy dessert is ready to be served. -
Storage:
Store the Red Kidney Beans Chocolate Barfi in an airtight container and refrigerate it for up to 8 to 10 days.
Tips for the Perfect Barfi:
- Ensure the kidney bean paste is smooth for a better texture in the final barfi.
- Keep the flame low when roasting the milk powder to avoid burning it.
- Feel free to adjust the sweetness by adding more or less sugar, depending on your preference.
Serving Suggestions:
Red Kidney Beans Barfi is a unique addition to your festival sweets collection. Pair it with other delicious desserts like Maharashtrian Style Semolina and Yogurt Cake or Karnataka Style Hurigadale Tambittu for a well-rounded sweet experience during celebrations.
This delightful Red Kidney Beans Chocolate Barfi is not only a treat for your taste buds but also a healthier alternative to traditional barfis, with the goodness of rajma and beetroot. Enjoy this rich, creamy, and indulgent dessert with your loved ones during festive times!
