Beetroot Sweet Pachadi

This beetroot sweet pachadi is a delightful dessert that combines the earthy sweetness of beetroot with the richness of ghee, cashews, and raisins. The grated beetroot is cooked and blended into a smooth paste, then simmered with sugar and flavored with cardamom for a fragrant touch. A hint of corn flour gives the halwa a glossy, silky texture, making it both visually appealing and delicious. Perfect for festive occasions or as a sweet ending to any meal, this beetroot halwa is a unique and nutritious treat that’s sure to impress.

Sweet Pachadi is a traditional dish commonly served at South Indian weddings. It is typically made using tomatoes, beetroots, or a combination of various fruits. Below is the recipe for beetroot Sweet Pachadi:

Beetroot Sweet Pachadi

Recipe by S Kamala

Course: DessertCuisine: Indian, TamilDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Indulge in the delicious and unique flavors of beetroot sweet pachadi, a festive dessert rich in ghee, cashews, and raisins, with a hint of cardamom.

Ingredients

• Beetroot – 1

• Sugar – 4 to 5 teaspoons

• Cashew nuts – few

• Raisins – few

• Cardamom Powder – ½ teaspoon

• Corn flour – 1 teaspoon

• Ghee – 1 tablespoon

Directions

• Wash and peel the beetroot, then grate it.
• Heat ghee in a kadai and fry the cashew nuts and raisins. Remove them and set aside.
• In the same kadai, fry the beetroot gratings for five to six minutes. Let it cool, then grind into a fine paste.
• In a thick-bottomed vessel, boil one cup of water and add sugar. Once the sugar boils, incorporate the beetroot paste and stir thoroughly. Allow it to boil for a few seconds.
• Dissolve corn flour in a little water and add to the mixture, stirring again. When it comes to a boil, add the fried cashews, raisins, and cardamom powder. Mix well and remove from heat.