An Authentic Beetroot Kesari Recipe: A Sweet Culinary Delight

Discover the exquisite flavors of beetroot kesari, an authentic Indian dessert that combines the rich sweetness of beets with the comforting warmth of semolina. This delectable recipe will guide you through the steps to create a beetroot kesari that brings traditional Indian culinary art into modern kitchens.

Ingredients

1/2 beetroot 2 cups semolina (sugar-free) 1/4 cup sugar 1/2 teaspoon ghee (clarified butter) 1/2 teaspoon cardamom powder 2 teaspoons ghee 1/2 teaspoon mace javitri powder (optional) 1/2 teaspoon salt Cashews and raisins, fried in 1/2 teaspoon ghee Almonds and pistachios, chopped (optional)

Preparation

To begin, prep your beetroot. First, peel the beetroot and shred it into fine pieces. Thoroughly wash it to ensure grit is removed. Some color may dissipate during this process, but that's perfectly fine. If your semolina (sooji) is not roasted, we recommend roasting it lightly with 1/2 teaspoon of ghee until it changes color slightly. This step adds an extra layer of flavor to your beetroot kesari.

Frying the Nuts and Raisins

Next, heat 1/2 teaspoon of ghee and lightly fry the cashews and raisins until they become aromatic and slightly golden. Do the same with any chopped almonds and pistachios you plan to add for a delightful crunch. Set these aside to cool.

Boiling the Beetroot

In a pan, combine 2.5 cups of water and 1/2 cup additional water since you'll be boiling the beetroot. Bring the water to a boil, then add the shredded beetroot with a pinch of salt. Partially cook the beetroot and then add the fried nuts and raisins.

Adding Semolina and Seasonings

Gradually add the semolina to the beetroot, ensuring to stir constantly to prevent lumps from forming. For every cup of semolina, add 1/4 cup of sugar, adjusting the amount to suit your taste. We mentioned adding 1/4 teaspoon of cardamom powder and an additional 2 teaspoons of ghee to enhance the flavor. Sprinkle 1/2 teaspoon of mace javitri powder if you enjoy a bit of extra spice.

Cooking to Perfection

Continue to cook the kesari while stirring until the semolina is cooked. You can cook it even longer to get the consistency you desire, though I prefer a slightly liquidy texture. This versatile dessert can be enjoyed hot or cold and is perfect for any occasion or simply to indulge in a comforting treat.

Optional Variations

For an even richer taste, you can fry chopped almonds and non-salted pistachios along with the cashews and raisins. This adds a delightful crunch and enhances the overall flavor of your beetroot kesari.

Now that you know how to make this mouthwatering beetroot kesari, go ahead and impress your loved ones with this unique twist on a traditional Indian dessert.