Rava kesari with beetroot & jaggery

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 kesari