INGREDIENTS1 large chopped beetroot
1 glass rice
1 cup sugar
1 cinnamon stick
1 tsp fennel powder (saunf powder)
1 tbsp ghee (clarified butter) or cooking oil.
2 cups water
nuts of your choice (optional)
METHOD
Wash and soak rice in water and keep aside for 30 minutes.
Chop and boil beetroot till soft and tender. Grind it with some water to make puree.
In a pan, heat ghee, add cinnamon stick and fennel powder, saute for 1 minute, add rice and beetroot puree. Add more water (should be 2 glasses in total)
Cover and cook on low flame till 90% done. Add sugar, mix well and cook again till its completely done.
Let the pan be covered for 5-10 minutes. Serve warm or pack in kids school lunch box.
KEEP PROPORTION OF WATER AND RICE AS MENTIONED IN PACKET OR KEEP IT IN SAME WAY AS YOU COOK NORMAL RICE.
Pictorial:
1. Chop and cook beetroot.
2. Make fine puree adding more water if required.
3. Heat ghee, add fennel powder and cinnamon stick.
4. Add soaked rice with beetroot puree.
5. Add more water.
6. Cover and cook.
7. When its 90% cooked, add sugar.
8. Cover and cook again till completely done.
9. Add nuts.
10. Serve and pack in kids lunch box.
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