4 Serves
45 Mins
Peel and grate the fresh beets using a box grater. Place the shredded beets in a microwave-safe bowl and steam in the microwave for 2 minutes to soften them.
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Vitamin K
2 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
77 µg / 400 µgCalcium
74 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
75 mg / 420 mgPhosphorus
164 mg / 1,250 mgPotassium
439 mg / 4,700 mgSodium
129 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
4 g / 28 gSugar
29 g / 50 gSaturated Fat
5 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
33 gAlcohol
0 g
Heat the clarified butter in a heavy-bottomed pan over medium heat. Add the mixed nuts and fry until lightly golden, then remove and set aside.
Add the prepared shredded beets to the same pan and sauté for 3 to 5 minutes until the moisture begins to evaporate.
Gradually add the milk, one tablespoon at a time, every 2 minutes, stirring continuously until the beets are tender and the milk has been absorbed.
Stir in the rolled oats and your choice of sugar or jaggery. Continue to cook, stirring frequently, until the mixture thickens and the syrup has evaporated.
Stir in the ground cardamom, garnish with the fried mixed nuts, and serve the dish hot.
27
g58
g25
g
Bangladeshi
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