Rangbirangi Coconut Trifle | How to make Rangbirangi Coconut Trifle

By Rida Khan  |  27th Sep 2016  |  
5 from 1 review Rate It!
  • Rangbirangi Coconut Trifle, How to make Rangbirangi Coconut Trifle
Rangbirangi Coconut Trifleby Rida Khan
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About Rangbirangi Coconut Trifle Recipe

This dessert is very healthy as it is made up of spinach, beetroot and jaggery. Tasty, colorful and delicious too. Innovated by me.

The delicious and mouthwatering Rangbirangi Coconut Trifle is enjoyed by all. This dish is often prepared for special occasions including parties or festivals. Rangbirangi Coconut Trifle is a good option when you want to cook something different . It is an amazing dish which is liked by people of all age groups. The flavourful ingredients are the key to the amazing taste of Rangbirangi Coconut Trifle. Rida Khan shared Rangbirangi Coconut Trifle recipe which can serve 4 people. The step by step process with pictures will help you learn how to make the delicious Rangbirangi Coconut Trifle. Try this delicious Rangbirangi Coconut Trifle recipe at home and surprise your family and friends. You can connect with the Rida Khan of Rangbirangi Coconut Trifle by commenting on the page. In case you have any questions around the ingredients or cooking process. The Rangbirangi Coconut Trifle can also be given a rating. The "What's cooking" feature can be used to share your experience when you make Rangbirangi Coconut Trifle with other users

Rangbirangi Coconut Trifle

Ingredients to make Rangbirangi Coconut Trifle

  • mawa 2 cups
  • coconut 1 1/2 cup (Grated)
  • jaggery 1 cup
  • spinach 1/2 cup (Boiled it first, blended it in mixer)
  • Beetroot 1/2 cup juice
  • cardamom 2
  • oil as required

How to make Rangbirangi Coconut Trifle

  1. Heat up a pan, put 1 tbsp oil in it. Add cardamom, when it turn in golden color, add mawa and saute it for 2 minutes. So that mawa is nicely cooked.
  2. Do not over cook mawa, because it burns very fast. The color of mawa should be off white color when you have cooked it.
  3. After that add jaggery and coconut. Mix well.
  4. Take out the whole batter in a bowl to rest and divide the batter in 3 portions.
  5. Add one portion of batter in a pan by adding spinach juice in it. Cook it till whole juice is mixed with the mawa.
  6. Keep it in a bowl and let it rest to cool down.
  7. Take 2 portion in a pan adding beetroot juice in it. Cook till whole juice mix with mawa and begins separating from the pan.
  8. Now for making the Trifle:
  9. Take a round cookie cutter. Keep it in a plate fill in the first layer with beetroot batter, spread with a spoon nicely, then take the white mawa. Press it with a spoon nicely, then place the spinach batter on the top.
  10. Remove the cutter from your trifle.
  11. Garnish it with grated coconut on top. Put it in the fridge to set for half an hour.

Reviews for Rangbirangi Coconut Trifle (1)

Anuradha sharma2 years ago

Great dish!

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