Sweet Glazed Beetroot
These tender, ruby-red beetroot slices are transformed into a luxurious sweet preserve through a traditional slow-cooking method. First sautéed in ghee to deepen their flavor, the beets are then simmered in a rich sugar syrup infused with aromatic cardamom and nutmeg. The result is a glossy, jewel-like dessert that balances the earthiness of the vegetable with the warmth of Indian spices, perfect for serving warm as a unique sweet treat.
Ingredients
- 1/2 pound Beetroot (Fresh, juicy, and tender (not dried). Peeled and cut into thick round slices.)
- 1/2 cup Ghee (Originally '1 pasher'. Used for frying.)
- 1 cup Water (Originally '1/2 seer' (approx 1 cup). Plus extra for the lid technique.)
- 1/2 teaspoon Salt (Use a flat half teaspoon.)
- 1 cup Granulated sugar (Originally '1/2 seer' (approx 1 cup).)
- 1/2 teaspoon Cardamom powder (Crushed, to taste.)
- 1/4 teaspoon Nutmeg powder (Crushed, to taste.)
More recipes using Beetroot
Beetroot Pickle
This vibrant, sweet, and tangy pickle transforms earthy beetroots into a delightful condiment using a traditional method from 1900. Tender beet slices are steeped in a spiced syrup of strong vinegar and sugar, infused with the warmth of fresh ginger and whole black peppercorns. The result is a crisp, ruby-red preserve that matures over a few days, perfect for adding a zesty crunch to rich curries or simple meals.
BAKED BEETS
These baked beets offer a simple yet satisfying way to enjoy the earthy sweetness of this root vegetable. The beets are boiled until tender, then mashed and baked with simple seasonings, creating a comforting and flavorful side dish. This recipe is a classic, showcasing the natural flavors of the beets. The savory notes from the drippings and stock complement the beets' sweetness, resulting in a rich and satisfying dish. Serve these baked beets as a side dish or as part of a larger meal.
Beetroot Soup
A sweet and sour beetroot soup adapted for the German palate, featuring tender minced beets and onions in a savory stock, finished with vinegar, brown sugar, and thyme.
Kerala Style Beetroot Thoran (Beetroot Sabzi)
A traditional Kerala-style beetroot dish, Beetroot Thoran is a vibrant and flavorful side dish made with grated beetroot, coconut, and a blend of spices, sautéed to perfection.
Instructions
- 1Select fresh, juicy, and tender beetroots. Peel them and cut them into thick round slices (approximately 1 to 1.5 inches thick).
- 2In a tinned vessel or heavy-bottomed pan, heat the ghee over medium heat. Once hot, add the beetroot slices. Stir and turn them frequently with a spoon to sauté them evenly.
- 3Once the beetroot is slightly fried, remove the pan from heat and drain out all the excess ghee. Add the cold water and salt to the pan. Cover with a lid that has a rim, and pour some water onto the top of the lid (this traditional technique helps create steam and prevents burning). Place back on low heat.
- 4Simmer gently. When the water inside the pan is nearly dried up, pour the hot water from the lid into the pan. Continue cooking until the beetroot is soft and tender, and only a small amount of water remains.
- 5Add the sugar to the pan. Remove the lid and cook, turning the slices occasionally with a spoon to coat them evenly. Continue cooking until the sugar syrup thickens to a rich consistency.
- 6Remove from heat. Stir in the crushed cardamom and nutmeg for flavor. Warm slightly before serving.
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