Beetroot Jam

This beetroot jam is a common sweet in Tirunelveli. It is served on plantain leaves at lunch meals for special occasions. Beetroot has very good flavour and texture when its cooked and its natural sweetness makes it perfect for jams. My periyappa (uncle) taught me this tasty jam. The cooking time is very less and you can prepare this jam within 30 minutes. Kids always enjoy colourful sweets, so surprise your kids with this beetroot jam when they returned from the school. Now let's see how to prepare this Beetroot jam with step by step photos.

How to prepare Beetroot jam - Beetroot jam recipe

Prep time : 15 minutes

Cook time : 20 minutes

Serves : 3

Category : Dessert

Author : Muthulakshmi Madhavakrishnan

Ingredients

2 medium beetroots
3/4 cup sugar
4 tbsp ghee
1/2 tsp cardamom powder
10 broken cashew nuts
2 tbsp honey

Cooking Directions

Take the beetroots, slice the top and bottom and peel the skin gently. Cut them into small cubes.
Next, add the beetroots with 1/2 cup of water in a pressure cooker. Pressure cook for 4 whistles.
When the pressures are settled down open the cooker and allow them to cool completely.
Transfer the cooled and cooked beetroots in a mixer jar. Close it with the lid tightly and grind it to a smooth paste.
Now pour it into a heavy bottomed non stick pan or kadai. Measure and add the sugar to this paste.
Cook the jam on low flame, stirring every few minutes. If it splutters, close it with a lid leaving, a small gap for a few minutes.
Add ghee in between and cook until the jam thickens. As the jam has started to thicken, add the cashew nuts, cardamom powder and stir, stir it continuously until it reaches the consistency of jam.

Switch off the flame and keep it is in the kadai. Let the jam cool on the kadai until they reach room temperature. Then add the honey and mix them well. Now the jam is ready and transfer to the container.

Beetroot Jam with step by step photos

1. Take the beetroots, slice the top and bottom and peel the skin gently. Cut them into small cubes or big chunks. If you are using small beetroots no need to cut them. Next, add the beetroots in a pressure cooker with 1/2 cup of water. Pressure cook for 4 whistles.

2. When the pressures are settled down open the cooker and allow them to cool completely. Transfer the cooled and cooked beetroots in a mixer jar. Close it with the lid tightly and grind it to a smooth paste.

3. Now pour it into heavy bottomed non stick pan or kadai. Measure and add the sugar to this beetroot paste.

4. Cook the jam on low flame, stirring every few minutes. If it splutters, close it with a lid leaving a small gap for a few minutes. Add ghee in between and cook until the jam thickens. As the jam has started to thicken add the cashew nuts, cardamom powder and stir it continuously until it reaches the consistency of jam.

5. Switch off the flame and keep it is in the kadai. Let the jam cool on the kadai until they reach room temperature. Then add the honey and mix them well. Now the jam is ready and transfer it to the container.

If you try this recipe for Beetroot jam send us comments below and share the recipe for your friends and family.

Comments

SASundaram17 July 2020 at 18:05
சுவை அருமை
ReplyDelete
Replies
SASundaram17 July 2020 at 18:06
சுவை அருமை
ReplyDelete
Replies

Add comment

Quick Paneer Masala - 15 minute Paneer Gravy - Easy Paneer Masala

Quick Paneer Masala - this homemade restaurant style paneer masala is one of my most frequently made gravy recipes. It's perfect with chapathi, poori, nann and also for pulao varieties. Fresh tomatoes help to make the best gravy, especially when you use red ripe tomatoes. What makes this quick paneer masala easy to make and why it calls for 15 minute gravy is because instead of pureeing the tomatoes, it's made with ground tomato paste. For paneer butter masala, we blanch the tomatoes and then made into puree. But I want to prepare a quick gravy with simple process. During the summer season, I like to prepare gravy and sambar with a shortcut.This quick paneer masala is one of the best 15 minute gravy recipes for beginners and also for busy mothers. I am actually really excited about this gravy because this paneer masala is made without any artificial colours, fresh cream. It has a delicious flavour with a smooth, creamy gravy. Tips for the best Paneer masala Use fresh ...

Seppankizhangu Poriyal - Taro Root (Arbi) Fry

Seppankizhangu Poriyal - this poriyal is prepared with taro root, chilly powder, small onions cumin garlic paste and perfectly roasted in an iron kadai. The best cooking method for this taro root poriyal is to cook the taro roots in an open vessel for 10 minutes on medium heat with a good amount of water. No one likes a mushy taro root, so just keep an eye on it and check them for doneness by inserting a knife. If you cook taro roots in a pressure cooker, it will be too soft and turns mushy. For these types of roast dishes, low heat and long cooking times are important for its texture. The small onions cumin garlic paste, adds flavour to the taro roots. Roasting the taro roots in an iron kadai creates an excellent flavour and texture. Similar recipes Vazhaikkai Thuvattal - Raw Banana (Plantain) Stir Fry Mithi Paavakai Poriyal - Baby Bitter Gourd Stir Fry Vazhaikkai Poriyal - Raw Banana (Plantain) Poriyal Brinjal (Egg Plant) Stir Fry -...

Tirunelveli Kootanchoru - Mixed vegetables rice with dals and spices

Kootanchoru is a popular lunch dish from Tirunelveli. This is our family favourite rice and it is rich in nutrients as it contains lots of vegetables and dals. We prepare this rice frequently for special events and family get togethers. In most of Tirunelveli dishes we use small onions, garlic, coconut and generous amount of jeera. In this dish also we have used coconut small onion paste and good amount of fresh vegetables. We add commonly used vegetables such as raw banana, brinjals, drumsticks, carrots, beans and potatoes. I have learned this recipe from my grandma. She taught me with her some useful tips and techniques about how to cook, when to add the ingredients and how to choose the correct vegetables. My son named as Tirunelveli biriyani for this rice. Now let's see how to prepare this kootanchoru with step by step photos. Here is a short video for Tirunelveli Kootanchoru

Susiyam - Suzhiyam - Kadalai Paruppu Susiyam - Diwali Sweet Recipes

Susiyam - recipe with full video and step by step pictures. Susiyam is a sweet prepared with maida flour the outer layer and a tasty stuffing made with cooked chana dal, jaggery, coconut and cardamom. Actually traditional susiyam outer covering is made from ground rice batter or rice flour. Even though there are many kinds of halwas, burfis and ladoo prepared for Diwali, my favourite one is this susiyam. The batter prepared with maida will have a lighter texture and the stuffing inside the batter gives the susiyam a juicy taste and I eat it again and again every time I made it. Now let's see how to prepare Susiyam Check out my sweet recipes for Diwali Thiribagam (Three in one delight) Rava ladoo Kaju Katli Kesar peda Easy Milk Sweet Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi Paal Kova with milk powder Paal Kova with Naatu Sarkkarai Kesari Pineapple Kesari Milk Kesari Mango Kesari Badam Katli - Almond Fudge Carrot Burfi Dry ...

Street Style Vegetable Fried Rice - Quick Recipe of Veg Fried Rice Street Food Style

Today we are going to see an interesting street style vegetable fried rice with simple cooking techniques. For the past twenty years, vegetable fried rice and pani puri have been a favourite food for many of us. Everywhere we can see, these two dishes are the stars of the street food. One day during our trip to Tirumala, I learnt this street style vegetable fried rice from a street food vendor. He prepared varieties of fried rice within a few minutes, very casually. As he was preparing, I saw exactly how it was done. There's something magical about eating hot fried rice on the streets.The sound of the street vendors tossing the tang tang with their wok is always enjoyable to me. How to make street style vegetable fried rice in your home kitchen You can use basmati rice or long grain rice. Always prefer the open pot method to cook the rice for fried rice. The texture will be perfect with less stickiness. Brands such as Unity and India Gate are perfect for fried rice. You can ...

Carrot Capsicum Stir Fry - Low Calorie Side Dish Recipes

Carrot Capsicum Stir Fry - another low calorie side dish for chapathi and rice. You can prepare this healthy side dish within 10 minutes. Last year during lockdown I prepared many sabji recipes for the Aval Vikatan magazine. This carrot capsicum stir fry is also one among those dishes and l often prepare this stir fry for our dinner. In addition to carrot and capsicum, you can also add boiled cauliflower, potato and broccoli. The crushed cumin pepper powder gives a nice flavour to this dish. There is no need for any other extra masala powders for this recipe. Made with a few simple ingredients and this will be your favourite 10 minute side dish. If you cook the capsicums correctly, it brings out their unique flavour and you can absolutely enjoy this dish as a salad. If you don't crush the cumin pepper you can also add chat masala powder. Check out my other low calorie recipes here Low calorie Black Chana Masala Sprouts and Mushroom Dal Green Moong Dal Sabji Easy Dal Dal Fry ...

Wheat Rava Kichadi With Vegetables - Samba Godhuma Rava Kichadi - Healthy Breakfast

A healthy diabetic friendly kichadi recipe made with wheat rava. You can start your breakfast with a cup of this healthy kichadi as it includes carrot, green peas and beans which blend together beautifully with wheat rava. A handful of fresh green peas gives a slightly sweet taste for the kichadi. There are two main varieties of wheat rava - medium coarse and fine coarse. Fine coarse wheat rava is my favourite for kichadi and upma dishes. Medium coarse wheat rava is perfect for sweet pongal and payasam. Both types require more time to cook when compared to regular white rava. Fine coarse wheat rava doesn't need to be roasted for this kichadi. To cook 1 cup fine coarse wheat rava you will need 3 cups of water. After preparing the kichadi you should let it stand for 15 minutes, covered and undisturbed for a perfect fluffy texture. And once you find how to cook wheat rava perfectly, you will be making it regularly for your breakfast. Check out my other tiffin recipes here Idli ...

Ribbon Pakoda with ParBoiled Rice - Puzhungal Arisi Ribbon Pakoda - Diwali Recipes

Ribbon pakoda - prepared with parboiled rice (idli rice) and fried gram flour. In our blog, I have already posted ribbon pakoda prepared with gram flour and rice flour.

Adhirasam - Diwali Special Adhirasam Recipe

Adhirasam - traditional sweet recipe with simple and healthy ingredients. Adhirasam doesn't take longtime to make, but it requires a little patience while making the jaggery syrup and mixing the rice flour with the jaggery. It's easy once you know how to prepare the jaggery syrup. Now let's see all the steps in detail with step by step pictures and full video. Check out my sweet recipes for Diwali Thiribagam (Three in one delight) Rava ladoo Kaju Katli Kesar peda Easy Milk Sweet Chocolate Burfi Mango and Coconut Burfi Moong dal flour Ladoo Coconut Burfi Paal Kova with milk powder Paal Kova with Naatu Sarkkarai Kesari Pineapple Kesari Milk Kesari Mango Kesari Badam Katli - Almond Fudge Carrot Burfi Dry Gulab Jamun Easy Milk Sweet Badam Coconut Burfi Badam Burfi Badusha Potato Halwa Carrtot Halwa Banana Halwa Thirattupal Badam Halwa Dates Halwa Ashoka Halwa Adhirasam Recipe Details Here is the video link for Adhirasam Prep time : 1 hour Rest...

Collection of side dishes for lunch

Collection of side dishes for lunch Here is a collection of vegetable side dishes like thuvaram, kootu, aviyal, pachadi, puttu etc for your everyday lunch. All the dishes are very easy and healthy.

VIRUNDHOMBAL

Search This Blog