Beetroot Suji Deligh

 

 

Ingredients:

– 1 cup suji (semolina)

– 5 tablespoons beetroot powder

– 2 tablespoons a2 ghee (clarified butter)

– 1 teaspoon brown sugar

– 1/2 teaspoon rock salt

– 1 tej pata (Indian bay leaf)

– 4-5 cardamom pods, crushed (or 1/2 teaspoon ground cardamom)

– 2 cups oat milk (or any milk of your choice)

– For decoration: pumpkin seeds, chopped almonds, cashews, coconut flakes

 

Instructions:

 

  1. Heat a pan over medium heat and dry roast the pumpkin seeds, chopped almonds, cashews, and coconut flakes separately until they turn light golden brown. Set aside for later use.
  2. In the same pan, heat 1 tablespoon of a2 ghee. Once hot, add the beetroot powder and sauté for about a minute until aromatic. Be cautious not to burn it. Remove the beetroot powder from the pan and set aside.
  3. In the same pan, add the remaining tablespoon of a2 ghee. Once hot, add the tej pata (Indian bay leaf) and crushed cardamom pods. Let them sizzle for a few seconds to release their aroma.
  4. Add the suji (semolina) to the pan and roast it on medium-low heat, stirring continuously, until it turns golden brown and aromatic. This should take about 5-7 minutes.
  5. Once the suji is roasted, add the sautéed beetroot powder back into the pan. Mix well with the suji.
  6. Slowly pour in the oat milk (or any milk of your choice) while continuously stirring the mixture to avoid lumps.
  7. Add brown sugar and rock salt to the mixture. Stir well to combine.
  8. Cook the mixture for another 2-3 minutes until it thickens to your desired consistency. If it becomes too thick, you can add more milk to adjust.
  9. Once done, remove the pan from heat and discard the tej pata.
  10. Transfer the Beetroot Suji to serving bowls.
  11. Garnish with the roasted pumpkin seeds, chopped almonds, cashews, and coconut flakes.
  12. Serve hot and enjoy the delicious and colourful Beetroot Suji with the delightful aroma of cardamom!