Category: Festive Recipes, Lunch
Cooking Method: Boiling, Pressure Cooking, Roasting
Yields: 8 Servings Difficulty: Easy Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins
Beetroot Sweet Pachadi is a must-have dish at the wedding menus. If you are a 90’s kid, you will know of this sweet pachadi that is served in lunch or reception menu at the weddings. Early last month, we did vegetable picking and had lots of beets that were leftover and needed to be preserved. I made this beetroot sweet pachadi and stored it. We had them with rice, roti, and bread for a week. This pachadi is usually made with beetroot and white sugar. In this recipe, I have replaced it with jaggery powder for a much healthier option. This sweet pachadi can also be stored in the refrigerator for a week if handled properly. Do try this recipe and enjoy this sweet pachadi.
Ingredients
Adjust Servings
Instructions
- Wash, peel and cut beets into big cubes. Add them to the pressure cooker and cook for three whistles.
- Check if it is soft and drain the beetroots from water. Transfer them to the mixer and grind them to a fine puree once it is cooled down.
- Transfer to a heavy-bottomed pan and let it boil until it thickens.
- Add jaggery powder once it is half done. Cook for another 7 - 10 mins until it thickens. Switch off the flame and let it cool down.
- Heat a pan and add ghee. Once it is hot, add cashews and roast until they are golden brown. Add it to the sweet pachadi. Once it is cooled down, transfer the pachadi to an airtight glass bottle.
Notes
- I have used jaggery powder for this recipe, you can replace it with regular sugar if you like to.
- The quantity of jaggery powder or sugar depends on the sweetness of the beetroot. My beets were very sweet and required only a couple of spoons. You can also adjust the sweetness based on the beets.
- The addition of cashews is optional. If you do not like them, just add ghee directly.