Sweet Glazed Beetroot

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.)

Instructions

  1. 1Select fresh, juicy, and tender beetroots. Peel them and cut them into thick round slices (approximately 1 to 1.5 inches thick).
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 6Remove from heat. Stir in the crushed cardamom and nutmeg for flavor. Warm slightly before serving.
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