Easiest Way to Prepare Delicious Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe

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Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe.

Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe very diverse and own mind sense that unique. Several types of Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe recipes are also enough simple to process and do not pick up long. Although not everyone likes Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe food, nowadays some people are getting attached and like the sundry Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe foods on hand. This can be visible of the number of restaurants that supply Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe as one of the dish. You can have Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe using 9 ingredients and 3 steps. Here is how you cook it.

Ingredients of Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe

1. It's of Sooji or Semolina.
2. It's of Beetroot.
3. Prepare of Sugar.
4. You need of Water.
5. You need of Ghee.
6. Prepare of Fennel seeds.
7. It's of Cardamom powder.
8. You need of salt.
9. You need of Chopped pistachios.

Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe step by step

1. Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water. Make a smooth puree. It yields 1 cup of beetroot puree. Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the colour turns brown..
2. Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely. Mix it quickly in roasted sooji mixture and make sure there are no lumps. Cook for another minute on low flame, stirring continuously..
3. Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai. Add fennel seeds, cardamom powder, salt, remaining 1 tbsp of ghee and mix well. Garnish with chopped pistachios and serve hot. Tips: Adjust sugar according to your taste..

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