Beetroot Squash
A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.
Ingredientsfor 20 servings
- 1 kg Beetroot peeled, washed and — cut into pieces
- 2 cup Water for boiling beetroot
- 1 kg Sugar
- 8 - Water
- 5 nos Fresh lime
- 11/2 tsp Citric acid can be replaced with 3 lemons
- 1 tsp Grape or Strawberry essence — optional
Preparation
Step 1
Pressure cook the beetroot pieces with 2 cups of water.
Step 2
Grind this until you get a smooth pulp.
Step 3
Strain it.
Step 4
Add 1 more cup of water while straining.
Step 5
Boil sugar in the remaining water.
Step 6
When the sugar completely dissolves and starts sticking, add the pulp to the sugar syrup.
Step 7
Add essence, citric acid and lime juice to it and give it a good stir.
Step 8
Pour the squash into a dry bottle when cool.
Step 9
Refrigerate.
Step 10
Please add water while making the drink. Add more sugar if needed.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
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