Besan Rava Barfi & Khajur Roll Recipe - Khetwadi Ganpati 2018 Naivedya - Sonali Raut & Jui Gadkari | Ruchkar Mejwani

Learn how to make Besan Rava Barfi & Kajur Roll at home with our guest Jui Gadkari and Chef Sonali Raut on Ruchkar Mejwani.

Ingredients:
For Besan Rava Dryfruits Barfi:
1 ½ cup Gram flour/Besan
½ cup Ghee
¼ cup Fine Rawa
¼ cup Dry fruits, coarsely ground
1 tsp Cardamom powder
½ cup Powdered Sugar

For Kajur Roll:
2 tsp Ghee
1 ½ cup Dates, Roughly ground
Stuffing
Poppy seeds

For Stuffing:
¼ cup Pistachios
½ cup Almonds
1 cup Cashew Nuts
½ cup Coconut
1 ½ tsp Cardamom powder
½ cup Powdered Sugar
Pinch of Food Color ( Lemon yellow & Green )
2 tbsp Cashew, chopped
Milk as required

Method of preparation:
For Besan Rava Dryfruits Barfi:
Heat ghee in a pan, add gram flour and roast it.
Add rawa, dry fruits and mix well.
Add cardamom powder, powdered sugar, mix well.
Grease the mold with ghee and transfer the mixture to it.
Garnish it with dry fruits and press it with the help of a spatula.

For Stuffing:
Take pistachios, almond, cashew, coconut and grind it into a fine powder.
Add cardamom powder, powdered sugar, mix well.
Divide the mixture into 60-40 proportion.
Add lemon yellow color to the 60% mixture and mix well.
Add green color to the 40% mixture.
Add cashew to the yellow color mixture, milk and knead it into a dough.
In the same way make the green dough.

For Kajur Roll:
Heat ghee in a pan, add dates, keep pressing it till the dates soften.
Switch off the flame, take it out in a bowl and let it cool down.
Make the dates mixture into the circular dough and roll it into a disc-like shape.
Transfer it onto a parchment paper.
Repeat the process for the green color dough.
Place both the green disc on the date disc, take the yellow mixture and roll it in a cylindrical shape.
Chop off the excess part of the disc on 2 sides.
Place the yellow dough on one corner and start rolling.
Spread the poppy seeds on the sheet, roll the date roll on the poppy and cover it with a parchment paper.
Refrigerate the dough for an hour or so and cut it into discs once it sets.
Our Kajur Roll is ready.

Host: Sonali Raut & Jui Gadkari
Copyrights: REPL


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