Hello everybody, hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, beetroot gulkand semolina pudding. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Beetroot gulkand semolina pudding is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions every day. They’re fine and they look wonderful. Beetroot gulkand semolina pudding is something which I have loved my whole life.
Gulkand or rose petal jam is a delicious sweet preserve made using fresh rose petals and sugar and is mildly flavored with green cardamom. It is an Ayurvedic medicine and a traditional Indian recipe with many healthy benefits. It's a sweet pudding served with anything from applesauce to ground cinnamon and sugar.
To get started with this recipe, we must prepare a few components. You can cook beetroot gulkand semolina pudding using 9 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Beetroot gulkand semolina pudding:
- Make ready 1/2 Cup Semolina/Sooji/Rava
- Prepare 2 tbsp gulkand
- Take 3/4 cup sugar
- Take 2 Cups Milk
- Prepare 6-8 Saffron Strands/Kesar
- Prepare 1/4 tsp Cardamom powder
- Make ready 2 tsp Chopped almond
- Make ready 1 tbsp grated beetroot
- Prepare 2 tbsp coconut powder
Hungarian semolina milk pudding (tejbegríz). is a great favorite for breakfast and often served in the school cafeteria. Easy, creamy and delicious treat that the whole family will love. This semolina pudding recipe is a warm, comforting and delicious dessert perfect for both adults and children. Serve it with jam and fruits on top and This semolina pudding recipe is a childhood favorite both kids and adults will love.
Instructions to make Beetroot gulkand semolina pudding:
- Boil milk add Sugar and warm milk add saffron strands and keep aside until needed.
- While milk getting boiled, in a pan or wok add ghee add semolina/sooji and roast until light brown (don't make it very dark) and aromatic with continuous stirring to avoid sooji getting burnt.
- Add milk and mix well to avoid any lumps, cover and cook in slow flame for 2-3 mins or until rava absorbs milk.
- Add gulkand, coconut powder, Almond and beetroot and then mix well, cook for a min in slow flame, now add cardamom powder, saffron milk and mix everything well to combine.
- Add ghee, mix well cover and cook 2 mins in slow flame or until it becomes shiny.
- Switch off the flame and cover it for 2 or 3 minute. And give it any shape, garnish it and serve.
Gulkand gulab jamun, when you want to make the gulab jamun extra special. If you have gulkand, you can try this simple twist to the regular gulab jamun. I loved makkan peda, which is gulab jamun stuffed with dry fruits and nuts, so when I somehow found this idea of stuffing gulkand in jamun while. It is made from semolina and quite similar to pudding, only grainier. It is often eaten plain or with some cinnamon-sugar sprinkled on top.
So that’s going to wrap it up with this exceptional food beetroot gulkand semolina pudding recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
