A simple but tasty twist to the usual Sooji Halwa with lots of ghee.
Beetroot – finely grated ½ cup
Rawa (Sooji) – ¾ cup
Cinnamon – 1 tsp (in powder form, freshly powdered)
Clove (Laung) – 4-5
Sugar – ½ cup
Jaggery (Gur) – ¼ cup
Almond Oil (Roghan Badam Shirin) – 2 tsp
Cardamom – 2 (pounded)
Ghee – 3 tbsp
Dry Fruits – Almonds, Cashew nuts, Raisins (chopped)
Water – 3 cups
In a pan heat ghee. Add cloves and cardamom. When they start to crackle add finely grated beetroot. Cook beetroot till it changes its colour. Now add Sooji and cook the mix of Sooji and Beetroot till sooji changes its colour. (This is slightly tricky, so one can cook beetroot and sooji separately, sooji should turn light brown, and then mix them together).
Add water. Add sugar, jaggery and cinnamon and almond oil. Cook till it starts leaving the sides of the pan (takes up Halwa like consistency).
Garnish with dry fruits and serve.
P.S. – One can completely do away with sugar and use only jaggery or vice versa. Sweetness can be adjusted according to the taste. In case almond oil is not available one can use almond essence (almond essence would just give the flavour but would not have the health benefits of almond oil).