Rava kesari with beetroot & jaggery


Rava kesari with beetroot & jaggery By


Cuisine Style: Tamil Nadu, South India | Cooking Time: 8-10 minutes | To Serve: 4 | Type: Sweets

Ingredients

  • Sooji / Ravai [Semolina]- 1 cup
  • Beetroot Juice - 3 cups
  • Ghee - 1/4 cup
  • Jaggery - 3/4 cup
  • Water - 1 cup
  • Cardamom Powder- 1 tbsp
  • Cashew nuts - 9
  • Raisins - 6
  • Pistachios - 4 [optional]
  • Almonds - 4 [optional]
  • Cloves - 1

Preparation

  • Peel off the beetroot skin, wash & Grate the beetroot
  • Put grated beetroot & pour water grind, drain & extract beetroot juice out of it and keep it aside
  • Dry roast Sooji / Rava and keep it aside
  • Heat 1 tbsp ghee in a pan and roast Cashew nuts, raisins, pistachios, almonds and keep it aside
  • Heat pan add jaggery and 1/4 cup water let it melt then drain to remove impurities.
  • Then boil jaggey till syrup consistency.
  • Pour 3 cups of beetroot juice in the same pan and let it boil
  • Add 2 tbsp of ghee to it (this avoids stickiness between the rava particles)
  • Then add one cup of jaggery syrup, cloves and wait till bubbles come out.
  • Now add roasted rava slowly and gently to the pan and mix well.
  • Sprinkle cardamom powder mix well. Cover lid & cut off heat then leave it for 4 min.
  • Then add 2 tbsp of ghee mix well.
  • Garnish with roasted raisins, almonds, pistachios and Cashew nuts then serve hot

Beetroot jaggery rava kesariBeetroot jaggery rava kesari


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