Rose Petals Beetroot Semolina Cakes

Recipe by
Total Time:
1 hour
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 1 cup - rava
  • 1.5 cups - sugar
  • 3 cups - water
  • 1 - medium-sized rose (rose petals)
  • 2 tbsp - grated beetroot juice
  • 8-10 - finely sliced pistachios
  • 1/4 tsp - cardamom powder
  • 2 tbsp - ghee
  • 2-3 drops - rose water

How to Make Rose Petals Beetroot Semolina Cakes

  • Sieve the rava in a plate and grate the beetroot for preparing the beetroot juice.
  • Roughly chop the rose petals too and keep aside.
  • Heat ghee in a non-stick kadai, add rava and stir for a few seconds.
  • Add water and mix well and let it simmer on low flame for about 5-7 minutes.
  • Add sugar and mix nicely.
  • After 2-3 minutes, start adding the beetroot juice very slowly. Keep mixing. Stop adding the juice once the colour of the preparation turns the perfect pink.
  • Add the chopped rose petals and rose water and mix slowly. Turn off the flame.
  • Pour the mixture on to a greased plate.
  • Spread evenly by gently tapping the plate on your slab and spread it neatly with a spatula.
  • Sprinkle cardamom powder and pistachios.
  • Keep the plate aside for about 35-40 minutes.
  • Once the mixture has cooled down a little, keep the plate (uncovered) in the fridge for about 15-20 minutes.
  • When the cake is fully set, put another plate on top and turn the cake upside down.
  • Cut into pieces.
  • Recipe courtesy: Mad Cooking Fusions