Ladoos are ball-shaped sweet delights, made during festivals and special occasions. Well, the typical Ladoos you find at Sweet Shops also work hard towards making you look like them! These Ladoos, on the other hand, are delicious and aromatic, and super healthy.
Beet Ladoos Recipe
Preparation Time - 5 Minutes
Cooking Time - 15 Minutes
Shelf life - 2 Days (When stored in a refrigerator)
INGREDIENTS FOR BEETROOT LADOO
- One Medium sized Beetroot
- One Cup Sooji (Upma Rava)
- One-fourth cup sweetener (Jaggery/Sulphur-Free Sugar)
- One tablespoon Ghee
- Two Cardamom
- Kishmish - One tablespoon or ~8 Pieces
STEPS / METHOD TO MAKE BEETROOT LADOOS
- Take a clean pan and dry roast the Upma Rava. Let it cook on low flame for 5 minutes, till it starts turning reddish (changing color). Then, turn off the flame and keep aside
- Grate the Beet using a salad grater or a food processor
- In another pan, add a spoonful of Ghee, once heated add the Cardamom and Kishmish. Let it cook. Once done, add the grated Beet to the pan and let it cook for a few minutes When the Beetroot is cooked, you will observe it starts changing the color
- Add in your sweetener and cook for 2 minutes
- Finally, add in the roasted rava and mix well with the Beetroot. Turn off the flame
- Transfer the contents of the pan into another container and make balls/ladoos of the final mixture
- Savour guilt-free Ladoos
