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Beetroot Rava Kesari Recipe, Beetroot Kesari Bath, How to Make Beetroot Rava Kesari / ബീറ്റ്റൂട്ട് റവ കേസരി റെസിപ്പി / ബീറ്റ്റൂട്ട് റവ കേസരി ബാത്ത്

Beetroot Rava Kesari Recipe, Beetroot Kesari Bath, How to Make Beetroot Rava Kesari / ബീറ്റ്റൂട്ട് റവ കേസരി റെസിപ്പി / ബീറ്റ്റൂട്ട് റവ കേസരി ബാത്ത്

Hi everyone, today I am presenting a colourful sweet dish, Beetroot Rava Kesari. Because of the colour of the beets, the dish looks so attractive. Kesari is popular as a sweet and as a dessert


Though its origin is in the Karnataka State of South India, now it is a popular sweet dish throughout India.

You may also be interested to check out the other Sweet Treats and Diwali Recipes of this site. 


We make many varieties of Kesari in different colours. The main ingredients of Kesari are Semolina, Sugar, Ghee, Cashew nuts, Raisins and water or milk depending upon the kind of Kesari you make.

The following video shows the step by step process (the different procedures) followed while making this Beetrrot Kesari.. 


When we come to the health benefits of Beetroot, it is high in Vitamin C, which is highly necessary to boost our immune system. It is high in minerals like Potassium, Manganese etc. It also contains B Vitamin folate. Hence Beetroot is used both as a food plant and medicinal plant.


It is a recipe which takes time to make as it needs continuous stirring. Yes, you need enough patience for making this recipe. But the procedure is quite simple and so everyone can make it irrespective of age. It is a healthy sweet dish which doesn’t need much expertise. It is prepared with minimal number of ingredients like Rava, grated Beetroot, Sugar, Ghee, Raisins and Cashew nuts


 It came out so tasty. Once Reji gives me a positive feedback, then I keep on making it. That’s my usual way of doing things. Now you can guess what Reji’s opinion on this after having this.. 



 Friends, I couldn’t take the pictures of moulding part of this recipe. Pls. pardon me. I made it long back and when I started to do this job of editing only I realised the pictures of the final stages of this recipe are not there in the folder.. I don’t know how I missed taking those pictures!!


 

Here goes the recipe of Beetroot Rava Kesari.
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Servings: 8
Calories: 265 per serving

Ingredients Required for Beetroot Rava Kesari:

Grated Beetroot – 1 cup (tightly packed)
Roasted Rava / Semolina – 1 cup
Sugar – 1 cup
Water – 1 ½ cups
Ghee – ¼ cup
Cardamom (crushed) – 2 nos
Cashew nuts – 1 tbsp.
Raisins – 1 tbsp.

How to Make Beetroot Semolina Kesari:

Peel off the skin of the Beetroot. Wash it and grate it. Keep it aside. Dry roast Rava / Semolina and keep it aside.

Heat Ghee in a pan. Now add the roasted Rava / Sooji / Semolina to this and sauté it till the raw smell goes off. Add grated beetroot and sauté it till the raw smell of the beetroot goes off. Add water and continue stirring it on low flame. Once the semolina and beetroot is cooked and the water content is removed, add sugar and sauté. When it starts to thicken, add a pinch of salt and then add crushed Cardamom and mix it till everything incorporated well..

Heat 2 tbsp. Ghee in another pan on medium low flame. Once it is hot enough, add raisins and give it a stir. Once it is puffed up, remove and add it to the cooked beetroot and rava mix. Just like this add cashews next. Roast cashews till it turns golden brown. Add cashews also to the cooked rava and beetroot mix. Give a nice mix gently. Allow the mix to cool gently. This will give you perfect shapes.

Take the moulds of your choice. Grease the moulds with little ghee. Tightly fill in these moulds with the cooked kesari. Let it rest for some time.

For serving: Now the un moulding part- release the sides (between kesari and mould edge) with a knife and place the serving plate on top of the mould and holding the kesari mould carefully invert it. If you have a doubt that it may not come out of the mould easily, tap the top of the mould gently after inverting and then lift the mould and allow the kesari to un mould itself from the mould. Now your delicious Beetroot Rava Kesari is ready to be served.

Serve warm or chilled. Enjoy this yummy Beetroot Rava Kesari

Garnish with nuts of your choice.


My Recipe Notes on Beetroot Rava Kesari Sweet:

1. I have used 1 medium sized Beetroot and golden Raisins.

2. I have used 2 whole Cardamoms. Slightly dry roasted it and crush it along with ¼ tsp. Sugar. Then it will be easy to crush it properly.

3. Pls. take extra care while sautéing semolina. Otherwise the colour of semolina will get changed and that will definitely affect the taste of this sweet.

4. Adjust the sugar according to your choice. I have added 1 cup. You can add more if you want. You can use brown sugar instead of white sugar.

5. I have used the store bought roasted rava, but as usual it may not be as roasted as we think. So I have roasted it once again for a couple of minutes.

6. You can roast cashews and raisins in ghee and remove it and keep it aside, in the beginning itself. Also the same pan can be used for the rest of the procedure of this recipe.

7. You can add Saffron towards the end to get some extra flavour. In that case, soak saffron in warm water or milk for ten minutes and then add it to the cooked kesari.
If your hands get stained while grating beetroot, clean off with some lemon juice.

Pictorial / Stagewise Pictures of Beetroot Rava Kesari:
1. 

Take all the Ingredients required for Beetroot Sooji Kesari..
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Serve Beetroot Rava Kesari..  

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Hope you all try this and let me know what you think.. We love to see your creations. So, when you make this recipe, take a picture and email it to seenasfoodbasket@gmail.com.

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Happy Cooking

Cheers

Seenas Food Basket

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Thank you for taking time to visit my blog . Each of your comments are really valuable for me which motivates me to post more and more. I appreciate your valuable comments and suggestions. Hope you liked my space and please keep visiting for new recipes. Please do not leave comments with links to your blogs , events and advertisements.

  • Sneha (2017-09-18 09:07:50)
    Superb. Mouth watering .
  • Rita (2017-09-18 09:05:36)
    A must try indeed.

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Hi there, I am Seena Koshy, a teacher by profession, a triple Master’s Degree Holder by qualification, a Food Blogger, a passionate Food Photographer, whose ultimate pleasure lies in cooking. My passion for food is portrayed in my recipes which are tested in my kitchen and tasted by my family. I love to spend quality time in experimenting and cooking. Thank you for stopping by our food blog, where you can find well-crafted recipes.

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