- Beetroot – 1 No
- Sugar – 4 to 5 teaspoons
- Cashewnuts – few
- Raisins – few
- Cardamom Powder – ½ teaspoon
- Corn flour – 1 teaspoon
- Ghee – 1 tablespoon
This “Sweet Pachadi” is served in the South Indian Weddings. It is normally prepared with Tomato or Beetroot or with Mixed fruits. Here is the recipe for “Sweet Pachadi” with beetroot:
- Wash the beetroot and peel the skin. Grate it.
- Put the ghee in a kadai and fry the cashew nuts and raisins. Remove and keept it aside. Same Kadai put the beetroot gratings and fry for five to six minutes. Cool it and grind it to a fine paste.
- In a thick bottomed vessel put one cup water and add sugar. When the sugar starts boiling, add the beetroot paste and stir well. Allow to boil for few seconds. Mix corn flour in little water and add it to the beetroot and stir it once again. When it starts boiling again, add fried cashew, raisin and cardamom powder. Mix well and remove.
instead of corn flour wat else we have to add mam…. please do reply…
Instead of corn flour, you can add little rice flour or maida. Adding flour gives thickness to the dish. Without the flour also you can make this pachadi.
thank you mam for your reply…. let me try and give the feedback….
How many days we can store this
Should I kept this as a jam for my bread chappathi roti?
You can keep it in the refrigerator for 4 to 5 days.