Forget everything you thought you knew about beetroot – this isn't your grandma's earthy side dish. We're diving headfirst into the surprisingly sweet and vibrant world of beetroot candy, a treat that's both delicious and surprisingly healthy. Packed with natural sugars and boasting a stunning jewel-toned color, this candy offers a unique and sophisticated twist on traditional sweets. Imagine a burst of earthy sweetness, a delightful contrast of textures, and a candy that's as beautiful to look at as it is to savor. This recipe utilizes simple ingredients and surprisingly straightforward techniques, making it perfect for both seasoned candy makers and enthusiastic beginners alike.
This recipe transforms humble beetroot into an extraordinary confection, a perfect example of how healthy ingredients can create incredibly satisfying treats. The earthy notes of the beetroot are beautifully balanced with a touch of sweetness, resulting in a candy that's both unique and unforgettable. Ready to embark on this culinary adventure? Let's get started with the step-by-step process!
Tools Needed
- Grinder
- Knife
- Peeler
- Thick-bottomed pan
- Sieve
- Plate/Tray
- Butter paper
Ingredients
- Beetroot: 500 grams
- Water: 150-200 ml
- Sugar: 2 tablespoons
- Salt: 9 teaspoons
- Roasted Cumin Powder: 9 teaspoons
- Fennel Powder: 1 teaspoon
- Black Salt: 1/2 teaspoon
- Cornstarch/Cornflour/Arrowroot Powder: 3 tablespoons
- Cooking Oil (except mustard oil): 1 tablespoon
- Lemon Juice: 1 tablespoon
- Melon Seeds: 2 tablespoons (optional)
- Chaat Masala: 1 tablespoon (optional)
- Black Pepper Powder: 1/2 teaspoon (optional)
Step-by-Step Instructions
Step 1. Prepare the Beetroot Puree
- Wash and peel 500 grams of beetroot. Cut into small pieces.
- Grind the beetroot pieces with 1/2 to 1 cup of water into a fine paste.
- Filter the paste through a sieve, adding a little water to help. Grind the remaining pulp again and filter.
- Cook the filtered beetroot puree in a thick-bottomed pan over medium-high heat, stirring constantly, until it boils.
Step 2. Cook and Thicken the Mixture
- Add sugar (or mishri), salt, roasted cumin powder, fennel powder, and black salt. Stir well.
- Continue to boil and stir until the mixture reduces to almost half its original quantity.
- Prepare a slurry by mixing cornstarch (or cornflour/arrowroot powder) with water.
- Reduce heat to low. Add the slurry to the boiling beetroot mixture, stirring continuously until thickened.
- Add chaat masala, black pepper powder (optional), cooking oil (except mustard oil), and lemon juice (or dry mango powder). Stir well.
- Continue to cook and stir until the mixture thickens considerably and doesn't flow easily from the spoon.
Step 3. Set and Cut the Candy
- Remove from heat and let cool for about an hour.
- Add melon seeds (optional) to the cooled mixture and stir.
- Transfer the mixture to a greased tray or plate lined with butter paper. Spread evenly to desired thickness.
- Let it set for one to two hours.
- Cut into desired shapes and serve.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- Using less water during cooking preserves the beetroot's nutrients.
- Stir frequently to prevent sticking.
- Butter paper helps prevent the candy from sticking to the tray and keeps the beetroot color from staining.
Nutrition
- N/A
FAQs
1. Can I use pre-cooked beetroot for this recipe?
Yes, pre-cooked beetroot will work, but ensure it's well-drained to prevent a soggy candy.
2. How long will the beetroot candy last?
Store your candy in an airtight container at room temperature for up to a week. Refrigeration extends its lifespan.
3. Can I adjust the sweetness of the candy?
Absolutely! Add more or less sugar to your preference. Start with the recipe's amount and adjust to your taste.
This beetroot candy recipe proves that healthy and delicious can coexist beautifully. Enjoy this unique treat as a special snack, a unique gift, or a surprising addition to your next dessert spread. We hope you have as much fun making it as you will have enjoying it!