Beetroot Rava Pudding -Chukandar Sooji Ka Halwa – Diwali Dessert Recipe

Boil medium size beetroot in a pressure cooker and then peel the boiled beetroot. Cut boiled beetroot into small cubes and grind with 1/4 cup of water.
Make a smooth puree. It yields 1 cup of beetroot puree.
Heat 5 tbsp of ghee in a deep non-stick kadai and roast sooji till the colour turns brown.

Boil 1 cup of water in another pan and add boiled beetroot puree, a pinch of salt. Boil water until sugar dissolves completely.
Mix it quickly in roasted sooji mixture and make sure there are no lumps.
Cook for another minute on low flame, stirring continuously.

Keep on stirring until the whole mixture starts thickening and starts to leave the edge of the kadai.
Add fennel seeds, cardamom powder, salt, remaining 1 tbsp of ghee and mix well.
Garnish with chopped pistachios and serve hot.
Tips:

Adjust sugar according to your taste.