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If you are having problem recently in the kitchen when it comes to getting your cuisine perfect, you are not alone. Many individuals have natural cooking skill yet not quite adequate knowledge to cook with perfection. This Beetroot gulkand semolina pudding dish is an excellent start, simple to cook and also delicious.

You need to prepare Semolina/Sooji/Rava.
Provide gulkand.
You need to prepare sugar.
You need to prepare Milk.
Use Saffron Strands/Kesar.
You need to prepare Cardamom powder.
Provide Chopped almond.
Provide grated beetroot.
You need to prepare coconut powder.

Hungarian semolina milk pudding (tejbegríz). is a great favorite for breakfast and often served in the school cafeteria. Easy, creamy and delicious treat that the whole family will love. This semolina pudding recipe is a warm, comforting and delicious dessert perfect for both adults and children. Serve it with jam and fruits on top and This semolina pudding recipe is a childhood favorite both kids and adults will love.

Boil milk add Sugar and warm milk add saffron strands and keep aside until needed..
While milk getting boiled, in a pan or wok add ghee add semolina/sooji and roast until light brown (don't make it very dark) and aromatic with continuous stirring to avoid sooji getting burnt..
Add milk and mix well to avoid any lumps, cover and cook in slow flame for 2-3 mins or until rava absorbs milk..
Add gulkand, coconut powder, Almond and beetroot and then mix well, cook for a min in slow flame, now add cardamom powder, saffron milk and mix everything well to combine..
Add ghee, mix well cover and cook 2 mins in slow flame or until it becomes shiny..
Switch off the flame and cover it for 2 or 3 minute. And give it any shape, garnish it and serve..

Gulkand gulab jamun, when you want to make the gulab jamun extra special. If you have gulkand, you can try this simple twist to the regular gulab jamun. I loved makkan peda, which is gulab jamun stuffed with dry fruits and nuts, so when I somehow found this idea of stuffing gulkand in jamun while. It is made from semolina and quite similar to pudding, only grainier. It is often eaten plain or with some cinnamon-sugar sprinkled on top.

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