Beet and Rose Jam:

Ingredients:

Beet root small sized-2(peeled)
Baby-Pink country roses 10 flowers
Sugar 1/2 cup
Cardamom seeds powder 1/2 spoon
Dry grapes 2-4 spoons
Broken cashew nuts 2-4 spoons
Ghee/clarified butter few spoons.

Method:

Boil rose petals in water for 5-10 minutes. Let it cool. Filter this water after and hour. Set aside.

Shred the beet root and wet grind it……using the above rose extract water.

Mix sugar to this.

In a non-stick pan, heat ghee. Add raisins/dry grapes, cashew-nuts and cardamom. Then followed by beet paste. Let it get cooked well. Stir constantly…..until all water gets evaporated and oil shows up on sides.

Try this jam on toasted breads. One can even replace carrot in place of beet.