Barfi Beet Ravioli Recipe

Name: Barfi Beet Ravioli Recipe
Total time: 62 min
Yield: 4
Cuisine: Indian

Barfi beet ravioli is my another signature fusion dessert. Barfi is the most common mithai in our every festival/rituals, so I give them a european look for more interesting. And it comes out a very delicious soft dessert bite.

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Non Vegdiet

1hr 2minstotal

ingredients serves

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Ingredients For Barfi Beet Ravioli Recipe

1 g For barfi making
0.25 cup Ghee
0.75 cup Milk
0.5 cup 2 & 1/2 cup
0.5 cup Sugar
0.25 tsp Cardamom powder
2 tsp Chopped dry fruits
1 g For ravioli dough
1 g large beet boiled
1 g eg
1 cup All purpose flour
2 tablespoons Semolina
2 tsp Olive oil
As Required Pinch of salt

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Directions : Barfi Beet Ravioli Recipe

STEP 1.Firstly for barfi making, in a large kadai add in ghee and milk. Keeping the flame on low add in milk powder , also add 1/2 cup sugar or more sugar if required.
STEP 2.Mix well making sure everything is combined well. Stir continuously keeping the flame on low and no lumps formed.
STEP 3.Furthermore the milks form dough after stirring for 15 minits.
STEP 4.Now the dough seprate from the pan, add the cardamom powder and combine well. Transfer the prepared dough into greased plate , lined with baking paper. Set well forming a block.
STEP 5.Meanwhile make the ravioli dough ...make smooth paste of boiled beet. Now in a mixing bowl take all purpose flour, semolina.
STEP 6.In flour centre add 1 egg, beet paste, pinch of salt and 2tsp oil and gradually start mixing.
STEP 7.Mix until the dough comes together in a ball. Transfer the dough in a lightly floured surface and knead until smooth , about 3 - 5 mints. Wrap in a plastic and let rest in refrigerator for 1 hr.
STEP 8.With a rolling pin, roll the dough into a long rough rectangle on a lightly floured surface. Now place a part of barfi across one sheet of dough, 2 inches apart. Lay another the sheet on top and gently press around each mound of barfi to let out any air pockets.
STEP 9.Using a cookie cutter cut out the ravioli shape and press with a fork, making sure the edges are sealed. Sprinkle the formed ravioli with a dusting of semolina flour to prevent sticking.
STEP 10.Cook ravioli in salted boiling water for about 8- 12 mints. The ravioli will float to the top when ready. Serve immediately.

Nutrition
value

353

calories per serving

12 g Fat7 g Protein54 g Carbs2 g FiberOther

Current Totals

12 g Fat
7 g Protein
54 g Carbs
2 g Fiber

MacroNutrients

Carbs
54 g
Protein
7 g
Fiber
2 g

Fats

Fat
12 g

Vitamins & Minerals

Calcium
73 mg
Iron
2 mg
Vitamin A
9 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
1 mg
Vitamin B6
0 mg
Vitamin B9
21 mcg
Vitamin B12
0 mcg
Vitamin C
1 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
23 mg
Manganese
0 mg
Phosphorus
110 mg
Selenium
4 mcg
Zinc
1 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

Recipe submitted for Dessert Recipes contest to All Things Sweet biteclub on Slurrp community

Note Recipe submitted by Slurrp Community Member & hasn’t been tested by our Experts

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