Rangbirangi Coconut Trifle by Rida Khan

Ingredients :

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

Method :

Take a pan heat it up, put 1 tbsp oil in it. Add cardamom , when it turn in golden color add mawa & saute it for 2 min . So that mawa is nicely cooked.

( Note :- Don’t over cook mawa, bcz it burns very fast. The color of mawa should be half white color when u cook it. )

After that add jaggery & coconut . Mix well

Take out the whole batter in a bowl to rest & divide the batter in 3 portions.

Add one portion of batter in a pan  by adding spinach juice in it. Cook it till whole juice mix with mawa . & start get separating from pan.

Keep it in a bowl & rest it to cool down at room temperature.

Take 2 portion in a pan by adding beetroot juice in it. Cook till whole juice mix with mawa & start get separating from pan.

Keep it in a bowl & rest it to cool down at room temperature.

Now for making Trifle –

Take a round cookie cutter . Keep it in a plate & fill first layer with beetroot batter spread with spoon nicely , than take white mawa ( ur 3 portion of batter ) press it with spoon nicely, than take spinach batter on the top.

Remove the cutter from your Trifle.

Garnish it with grated coconut on top. Put it in fridge to set for half an hour.

Your Rangbirangi Coconut Trifle is Ready.

Enjoy Cooking..

By :-  Rida Khan

( Food Innovator )

Recipe Developed & Created By Rida Khan

Visit Rida's blog - Innovative Dishes On Your Way  for more delicious recipes by Rida

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