Beetroot Rawa Laddoos

Beetroot Rawa Laddoos  -  Nutan Shenoy-Kini

Ingredients:

1. 1 cup/150gm rava/semolina
2. 1/3rd cup/75gm sugar *
3. 2 tbsp grated coconut
4. 3 tbsp ghee (clarified butter)
5. 1/4 cup milk
6. 10 cashewnuts halved
7. 10-12 raisins
8. 1/2 tsp cardamom powder (or 3-4 cardamoms powdered)
9. 1 beetroot/100gm finely grated beetroot (optional)
10. 6 tbsp dessicated coconut- for garnish.

Method:
1. Heat ghee in a heavy bottomed pan/wok and fry the raisins on a slow flame. Stir continuously and remove them as soon as they puff up. Toss in the cashew nuts and fry them till golden brown and remove. Roast the grated coconut & remove. Add the grated beetroot and fry until all the water evaporates. Remove & keep aside.
2. Add the rava to the remaining ghee and lightly roast it till the colour changes very lightly and you get a nice aroma. Add the sugar and continue to cook on a very slow flame for another 2 minutes.
3. Add the milk and mix well, continue to stir. This helps the sugar to melt & the rava to cook well.
4.Add the cardamom pwd, mix well & add the roasted coconut too.
5. Once the mixture becomes homogenous, & leaves the sides of the pan, put off the flame.
6. Add the beetroot mixture, raisins & let cool.
7. Roll in to balls ( Laddoos) of uniform size.
8. Coat with dessicated coconut & serve.