This Wednesday I am paired with Ayeesha Riaz of Taste of Pearl City. Ayeesha has an amazing collection of recipes accompanied by beautiful pictures. A comprehensive recipe index with recipes ranging from Indian to Mediterranean to Middle Eastern to Continental. I really had a hard time deciding which recipe to actually get down to making. I short listed a whole bunch of recipes ranging from rice items, main courses – vegetarian & non vegetarian, baked goodies and sweets of course, but unfortunately I could not try them out on time due to my bad health. However I am glad that I got around to trying something so simple yet delectable, easy yet perfect for the upcoming festive season. When I browsed through Ayeesha’s recipe index and read ‘Beet Rava Laddoo’ I actually raised my eyebrow in delightful wonder. How does it taste? I asked myself. Well, to be honest I don’t buy Beetroot too often as my hubby runs a mile away from it. But I love all kinds of vegetables and often buy at least one small beet with the intention of using it in salads. Thankfully one Beet was in the fridge and I knew I had to try this recipe as it would help my family get the goodness of Beet at least in the form of a sweet.
Beet Rava Laddoo
Yield: 10-12 lime sized laddoos
- 1 cup/150gm rava/semolina
- 1/3rd cup/75gm sugar * see notes
- 2 tbsp grated coconut
- 3 tbsp ghee (clarified butter)
- 1/4 cup milk
- 10 cashewnuts halved
- 10-12 raisins
- 1/2 tsp cardamom powder (or 3-4 cardamoms powdered)
- 1 beetroot/100gm finely grated beetroot (optional) *see notes
1. Heat ghee in a heavy bottomed pan/wok and fry the raisins on a slow flame. Stir continuously and remove them as soon as they puff up. Toss in the cashewnuts and fry them till golden brown and remove. Roast the grated coconut & remove. Add the grated beetroot and fry until all the water evaporates. Remove & keep aside.
2. Add the rava to the remaining ghee and lightly roast it till the colour changes very lightly and you get a nice aroma. Add the sugar and continue to cook on a very slow flame for another 2 minutes.
3. Add the milk and mix well, continue to stir. This helps the sugar to melt & the rava to cook well. Turn off the flame after a couple of minutes taking care to see that the rava does not burn.
4. Remove the pan off the flame, transfer contents to a wide pan or bowl and allow the mixture to cool off a bit until it is warm enough to be handled. Mix in the roasted raisins and cashewnuts & the grated beetroot well. and quickly form lime sized balls by compressing the mixture in your palm into a tight fist. If you wish you can place one raisin & cashew nut on the surface and press (just for decoration). The laddoos will be soft initially but will harden as they cool.
1. I added 75gm sugar which is mildly sweet. If you wish you can adjust it accordingly (1/4 cup or 50gm for very mild sweetness or upto 100gm for very sweet laddoos)
2. I used about 1/4 cup+2 tsp milk. You can keep 1/2 cup milk handy and use as required.
3. If you wish to make laddoos in two colours, you can use only 50gm grated beetroot & halve the mixture and add it only to one half.
4. Since I did not have a fine grater, the beetroot strands did not blend so well with the rava as you can see in the original recipe but looked just as pretty.