Blood Builder Pudding

Steam or boil the chopped beetroot until very tender (about 10-15 minutes).

Once cooked, drain any excess water and blend it into a smooth puree using a little milk if needed to aid blending. Set aside.

In a heavy-bottomed pan or kadai, heat the ghee or coconut oil (if using) over medium-low heat.

Add the ragi flour and dry roast it for 3-5 minutes, stirring continuously, until it releases a nutty aroma and turns slightly darker. This helps remove the raw taste. If not using fat, simply dry roast the ragi.

Gradually add 1 cup of milk to the roasted ragi flour, whisking continuously to avoid lumps.

Once smooth, add the remaining 2 cups of milk and bring the mixture to a gentle simmer over medium heat, stirring frequently.

Cook for 8-10 minutes, or until the ragi is cooked through and the mixture thickens to a porridge-like consistency.

Stir in the beetroot puree into the ragi mixture. Mix well until the pudding gets a uniform color.

Add the jaggery powder or maple syrup, cardamom powder, and nutmeg (if using). Continue to stir until the sweetener is fully dissolved.

Stir in most of the chopped dry fruits and nuts, reserving a small amount for garnish.

Cook for another 2-3 minutes, allowing the flavors to meld. If the pudding becomes too thick, you can add a little more milk to reach your desired consistency.

Remove from heat.

Serve warm or chilled, garnished with the reserved dry fruits, nuts, and saffron strands (if using).