PRODUCT: Funcho Anjeer Instant Milkshake Powder
40 gm / 1 tbsp Funcho Anjeer Instant Milkshake powder
4 gm / 1 tsp Gio Beetroot powder
10-12 gm / 4 tsp desiccated coconut powder
5 gm / 1 tsp powdered sugar
4-6 tsp fresh cream
1-2 tsp wheat flour
2-4 tsp Ghee
100 ml / 1 small cup water
1. To make coconut dough:
Take a bowl; add desiccated coconut powder and powdered sugar. Mix it well.
Add fresh cream and knead the dough.
Coconut dough is ready.
2. To make Anjeer Beetroot Dough:
In a pan, combine Funcho Anjeer Instant Milkshake Powder, Gio Beetroot Powder, wheat flour and water.
On a low to medium flame, bring whole mixture to boil and simmer.
Add ghee and continue to cook.
Keep on stirring the mixture till it leaves the pan’s surface and let the water evaporate completely.
3. To make Anjeer Beetroot Roll:
Take Anjeer and Beetroot mixture between two plastic sheets and with the help of a rolling pin roll it into
Do the same with coconut dough and prepare coconut sheet separately.
Place the coconut sheet on Anjeer Beetroot sheet and fold both the sheets together to form a roll.
Keep the roll in fridge for atleast 2-3 hours to set.
Later, slice the roll into ½ or 1 inch pieces.
Anjeer Beetroot Roll is ready..