For making strawberry pulp:
Wash and cut strawberries in small pieces.
Heat a pan. Add strawberry pieces and 2 tbsp sugar. Stir well and cook on medium flame until strawberry pieces becomes soft and tender.
Remove from gas and let it cool on room temperature.
Blend it and make it's Pyuri.
Again cook it in pan for 2-3 minutes. Switch of gas. This thick pulp can be stored in fridge for six months. To preserve it add 1/4 tsp citric acid or nimbu ke Phool.
Preparation of hearts:
Assemble all ingredients.
Remove sides of bread slices. Break it and make crumbs with hands.
Heat ghee in a pan. Add khoya. Stir well and saute until light brown. Add 2 tbsp sugar. Saute until sugar dissolved and mixture starts leaving sides of pan.
Add bread crumbs and 1/4 cup coconut. stir all for 1-2 minutes. Add strawberry pulp, beetroot syrup for dark red colour (optional). Stir all properly.
Once whole mixture leaves sides of pan. Remove it from gas. Let it cool.
On a parchment paper or aluminum foil place heart shape mould. Fill the mould with mixture. Press it with spoon. Now de mould it carefully.
Repeat this process for making all hearts.
Sprinkle desiccated coconut on hearts. Garnish with cashews. Keep these hearts in fridge for 15-20 to set.
On a parchment paper or aluminum foil place heart shape mould. Fill the mould with mixture. Press it with spoon. Now de mould it carefully.
Repeat this process for making all hearts.
Sprinkle desiccated coconut on hearts. Garnish with cashews. Keep these hearts in fridge for 15-20 to set.
