### TranslatedIngredients: 1 cup Rajma (Large Kidney Beans),1 cup Sugar,1 cup Ghee,1 cup Beetroot - boiled and juiced,200 grams Milk Powder - (milk solids),1/4 teaspoon Cardamom Powder (Elaichi),1 teaspoon Cocoa Powder,1/4 teaspoon Vanilla Extract - ### PrepTimeInMins: 6 ### CookTimeInMins: 45 ### TotalTimeInMins: 51 ### Servings: 4 ### Cuisine: Indian ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Red Kidney Beans Chocolate Barfi recipe, soak red kidney beans for 5 to 6 hours.Transfer red kidney beans to a mixer and make a smooth paste out of it. Use 1 to 2 tablespoon water if need.Heat clarified butter (ghee) in nonstick pan. Add red kidney beans paste into it. Mix it constantly and cook on low medium flame.Color of red kidney beans will change on roasting and ghee will starts separating from it. It will take 25 minutes for roasting red kidney beans.Now roast milk powder in a nonstick pan and keep the flame low. Now mix this milk powder in red kidney beans mixture.Next is to make the sugar syrup. Take sugar and 1 cup beetroot juice in pan and place it on flame. Cook for 4 minutes and sugar syrup is now ready.Now add sugar syrup into red kidney beans halwa mixture. Cook halwa in low flame and stir constantly until it thickens in consistency. Switch off gas.Now add cardamom powder, vanilla extract and cocoa powder. Mix it well and transfer this mixture into greased plate. Press them gently.Within 2 hour fudge/barfi will get set and then garnish with silver leaves and cut in square pieces.Red kidney beans fudge/ barfi is ready. Store it in airtight container in refrigerator for 8 to 10 days.Serve Red Kidney Beans Barfi along with other sweets like Maharashtrian Style Semolina and Yogurt Cake and Karnataka Style Hurigadale Tambittu for festivals.
