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

Hello everybody, it's me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we have to prepare a few components. 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 it.

This Diwali try is halwa with a healthy twist. Beetroot rava halwa is a delicious dessert made with sooji or rava and beetroot. Beetroot or chukandar in Hindi is one of the wonderful vegetables which have lots of benefits. Beetroot is one my favorite vegetable and I never missed any chance to add beetroot to my recipes. They are rich in nutrients that help to boost your immune system and can produce new blood cells. I have used beetroot in a cake, dhokla, jam, and each time beetroot brings on a lovely pink colour is a treat for eyes. This time I wanted to try a healthy dessert recipe with sooji or rava and it turned out delicious.

Ingredients and spices that need to be Take to make Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe:

1. 1 cup Sooji or Semolina
2. 1 medium size Beetroot
3. 1/2 cup Sugar
4. 2 cups Water
5. 5 tbsp + 1 tbsp + 1 tsp Ghee
6. 2 tbsp Fennel seeds
7. 1/2 tsp Cardamom powder
8. 1 pinch salt
9. 1/2 cup Chopped pistachios

Instructions to make 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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