1 cup – Semolina (upma rava)
3/4 cup – Sugar
2 cups – Water
1/2 cup – Grated beetroot
1/4 cup – Ghee/clarified butter
2 nos – Elaichi/cardamom
In a saucepan boil sugar and water together to make a syrup. Add crushed elaichis to this. Once it starts boiling, lower the flame and let it boil slowly.
In a kadhai, take 2 tbsps of ghee and roast the rawa till it turns golden brown. Transfer it on to a plate and set it aside.
In the same kadhai add the remaining ghee and add finely grated beetroot to this. Saute it till the beetroot cooks, sweats and looses the raw smell. Add semolina to this and cook for couple more minutes.
Recipe Courtesy: www.theveggieindian.com