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

Hey everyone, it is Brad, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, beetroot rava pudding -chukandar sooji ka halwa – diwali dessert recipe. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe is something that I have loved my whole life.

To begin with this recipe, we have to prepare a few ingredients. You can cook beetroot rava pudding -chukandar sooji ka halwa – diwali dessert recipe using 9 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe:
  1. Take 1 cup Sooji or Semolina
  2. Make ready 1 medium size Beetroot
  3. Prepare 1/2 cup Sugar
  4. Get 2 cups Water
  5. Take 5 tbsp + 1 tbsp + 1 tsp Ghee
  6. Make ready 2 tbsp Fennel seeds
  7. Take 1/2 tsp Cardamom powder
  8. Make ready 1 pinch salt
  9. Prepare 1/2 cup Chopped pistachios
Steps to make Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe:
  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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