Beetroot rava dessert / Beetroot rava kesari

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     Rava is rich in iron. The presence of calcium in rava boosts bone health.

     Beetroots are loaded with iron and prevent iron-deficiency anemia.

     This beetroot rava kesari contains no artificial color for tempting, only contains its original color for health benefits.





INGREDIENTS

Beetroot puree - 1 Cup

Rava - 1 Cup

Sugar - 2 Cups

Cashew nut - 4 Nos.,

Ghee - 5 Tablespoons

Water - 3 Cups

Cardamon powder - 1 Teaspoon


PRE - PREPARATION


# Peel beetroot skin and cut into small pieces.


# Add in a mixer jar.


# Grind into a smooth puree.




METHOD


1. Add ghee on hot pan.


2. Roast rava on medium flame.


3. Take out on a bowl.


4. Add  ghee on the same pan.


5. Roast cashew nut until it reach golden color.


6. Take out on a bowl.


7. Add ghee on same pan.


8. Add beetroot puree. 


9. Cook well.


10. Cook until it shrinks.


11. After add water.


12. Allow to boil.


13. Add roasted rava.

14. Make sure the flame is low, and mix without lump.



15. Stir well.


16. Add ghee.


17. Mix well.

18. Add cardamon powder.


19. Add sugar.


20. Mix well it turns into fluid.


21. Allow to cook until bubbles come.


22. Add cashew and stir.


23. Add ghee and mix well.


24. Turn off the stove when it becomes thick consistency.


25. Serve.






                                   With Spoonful of Smiles...

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