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Beetroot Sevaiya/Vermicelli

    Favourite Tags  

Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Beetroot Sevaiya/Vermicelli

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Serves: 4


1 cup sevaiya/vermicelli

1 cup sugar

4 cup milk

¼ cup boiled chopped beetroot

2 teaspoon ghee/clarified butter

1 teaspoon cardamom powder

Nuts and raisins for garnishing



Take beetroot and ½ cup milk and blend it to make pulp. Keep it aside.

Take a pan and heat ghee. Break sevaiya into small pieces and add it. Roast till it turns light brown. Add milk, sugar and let it come to boil. Add cardamom powder and cook till sevaiya becomes soft. Switch off the gas stove and let it cool slightly. Add beetroot pulp and mix it well. Don’t add beetroot in hot sevaiya otherwise it will taste bitter.

Chill it in refrigerator, garnish it with nuts, raisins and serve it.