Beetroot Balls

Name: Beetroot Balls
Total time: 900 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup crushed beetroot; 1 tablespoon milk powder; 1 tablespoon sugar powder; 1 tablespoon ghee

Ishanee Meghani @cook_with_Ishanee

#week5of5 #delighfulldessert
Beets were grown by the Ancient Egyptians, Greeks and Romans for their greens. “Beta” is the ancient Latin name for beets. Besides being used as a food, beets have uses as a food colouring and as a medicinal plant. From the Middle Ages, beetroot was used as a treatment for a variety of conditions, especially illnesses relating to digestion and the blood. Betanin, obtained from the roots, is used industrially as red food colorant, to improve the colour and flavor of tomato paste, sauces, desserts, jams and jellies, ice cream, candy, and breakfast cereals, among other applications. During the middle of the 19th century, wine often was coloured with beetroot juice. #beetroot

Ishanee Meghani @cook_with_Ishanee

Saved

Ingredients

15 minutes

2 servings

1 cupcrushed beetroot
1 tablespoonmilk powder
1 tablespoonsugar powder
1 tablespoonghee

Saved

Steps

15 minutes

1

Peel 2-3 beets, crush them in a mixer, add milk powder and sugar powder and mix well. Squeeze out the excess juice from the beets using a sieve.
2

Now add ghee in a pan and stir fry the beet mixture. Doing so will remove a portion of the water from the mixture, the milk powder will give a nice binding and the beet will have a nice funky flavor. When the mixture cools down, make small balls and put it in the freeze to set for 1 hr. Now beetroot balls are ready.