Beetroot Kesari/ Easy to make Beetroot Semolina Dessert

 Beetroot Kesari

Beetroot- the humble root vegetable is gaining popularity as a new superfood. It is packed with antioxidants, vitamins and essential minerals. I try incorporating beets or beet greens in my cooking at least once a week. Beets have a distinctive earthy flavor. Most people have a love-hate relation with beets and here I am talking about beets in desserts. Don't give up on beets already. If cooked properly beets have a subtle sweetness and the more you cook you will get an aromatic sweet flavor when the beet sugar caramelize. So you might have guessed how much I love this veggie. I adore its color, sweetness and earthy flavor. Add this to any dish it will give it a new look and in desserts a unique taste and aroma. 

I love beetroot halwa and rava kesari and this recipe is a blend of the two. Kesari is a popular south India dessert made with semolina(coarse flour made with wheat), sugar and nuts with the tempting flavors of ghee and cardamon. I brought a twist to this popular dessert by adding beetroot. Semolina a staple in an Indian pantry. It can be used to prepare a wide variety of dishes, sweet and savory.

Today's recipe is how to make the perfect beetroot Kesari. Today is also a special day as my blog baby has turned two. I can't believe that it is for two years, and I am happy and so glad to be here and have made a lot of good friends. Beetroot Kesari is a perfect dessert for any occasion and tastes divine. Try this, you will surely love it.

Prep- 10 minutes

Cooking time- 20 minutes

Cuisine -- Indian (South Indian)

Ingredients

Beetroot grated- 1 cup
Rava or Sooji- 1 cup
Sugar-2 cup
Water- 3 cups
Ghee- 1/2 cup
Cardamon-6-8
Rose essence- a few drops
Cashew nuts a few

Wash and peel the outer skin of the beets.Grate beetroot finely and keep aside. You can also use a food processor and make it into a course meal.
In a heavy bottom pan heat two tsp of ghee and fry cashews, drain and keep aside.
In the same pan roast rava till it starts changing color to golden or till there is a nice aroma. Keep this aside.
Add two tsp of ghee in the pan add grated beetroot and saute for about five to six minutes till the beetroot gets cooked and its raw flavor disappears. 
Bring water to boil and add into the fried beetroot. Allow this to come to a boil.Turn the heat down to a bubbling simmer and let it cook for two to three minutes.Now add rava/sooji spreading out evenly and stirring constantly to avoid lumps. Close the pan with a  lid for a minute so that the rava gets cooked.Remove lid and  continuously stir till water evaporates and add sugar ,cardamon powder and the rest of the ghee. The mixture at this stage will become watery. Continue mixing and stir till it the mixture thickens and leaves the sides of the pan like a halwa .Garnish with cashew nuts and sprinkle rose essence on top.Grease plate with ghee and spread the mixture and let it get set and cool down and cut into desired shapes.

Want to try more beetroot recipes, check these recipes...
Beetroot Halwa
Beetroot Pickle
Murgh Chukandar/Beetroot Chicken
Beetroot Thoran
Beetroot Kichadi Beetroot Yogurt Curry

That's all for today, will be back with another yummy recipe
Happy Cooking!