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Barfi Beet Ravioli Recipe

Recipe By Aparna Deb
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
1hr 2m.total
Barfi Beet Ravioli
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Ingredients for Barfi Beet Ravioli Recipe

  • 1/4 g For barfi making
  • 0.06 cup Ghee
  • 0.19 cup Milk
  • 0.13 cup 2 & 1/2 cup
  • 0.13 cup Sugar
  • 0.06 tsp Cardamom powder
  • 1/2 tsp Chopped dry fruits
  • 1/4 g For ravioli dough
  • 1/4 g large beet boiled
  • 1/4 g eg
  • 1/4 cup All purpose flour
  • 1/2 tablespoons Semolina
  • 1/2 tsp Olive oil
  • As Required Pinch of salt

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

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

MacroNutrients

  • Carbs
    54g
  • Protein
    7g
  • Fiber
    2g

Fats

  • Fat
    12g

Vitamins & Minerals

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