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Rangbirangi Coconut Trifle

Sep-27-2016
Rida Khan
15 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Fusion
  • Roasting
  • Chilling
  • Dessert
  • Healthy

Ingredients Serving: 4

  1. Mawa 2 cups
  2. Coconut 1 1/2 cup (Grated)
  3. Jaggery 1 cup
  4. Spinach 1/2 cup (Boiled it first, blended it in mixer)
  5. Beetroot 1/2 cup juice
  6. Cardamom 2
  7. Oil as required

Instructions

  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 (1)  

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Anuradha sharma
Sep-28-2016
Anuradha sharma   Sep-28-2016

Great dish!

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