Beet Rava Ladoo | How to make Beet Rava Ladoo

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Bysharanya palanisshami
Created on 19th Jul 2015
  • Beet Rava Ladoo, How to make Beet Rava Ladoo
  • Beet Rava Ladoo | How to make Beet Rava Ladoo (20 likes)

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  • By sharanya palanisshami
    Created on 19th Jul 2015

About Beet Rava Ladoo

This was the simple sooji ladoo, but to add a twist and natural color I have used beetroot.

The delicious and mouthwatering Beet Rava Ladoo is a famous dish of Tamil Nadu and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Beet Rava Ladoo is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Beet Rava Ladoo. sharanya palanisshami shared this Beet Rava Ladoo recipe which is perfect to serve for 10 people. The step by step process with pictures will help you to know how to make the delicious Beet Rava Ladoo. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Beet Rava Ladoo recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time15mins
  • Serves10People
Beet Rava Ladoo

Ingredients to make Beet Rava Ladoo

  • Semolina – 1 ½ cup
  • Sugar – 1/2 cup
  • Grated beetroot – 1/2 cup
  • Ghee – 2 tbsp
  • Milk – 1/2 cup
  • Cashews – 5 + required for garnish
  • Raisins – 5

How to make Beet Rava Ladoo

  1. Roast cashew nuts and raisins in a tbsp. of ghee and set aside.
  2. Add grated beetroot and on low flame saute until moisture evaporates. This will take about 5 minutes.
  3. Dry roast sooji until light brown. Remove in a bowl and add sugar, sauted beetroot, cashews and raisins.
  4. Pour in remaining ghee and combine. Shape ladoos by gently adding in milk. Garnish with whole cashew on top for each ladoo.
  5. Leave this to dry for at least 2 hours and store.
My Tip: It can be refrigerated for 3 – 5 days , not more than that.

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