Ingredients

• 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