Beetroot halwa
BEETROOT HALWA
INGREDIENTS
- Beetroot – ½ kg
- Ghee – 2 tbsp
- Milk – 200 ml
- Sugar – 150 gms or 200 gms or as per taste
- Cardamom pwdr – ½ tsp
- Cashew + badam + raisins chopped – 2 or 3 tbsp
***Quantity of sugar depends on the sweetness of beetroot also .
PREPARATION
Wash the beetroot well and pat dry.
Peel the beetroot and grate it .
METHOD -https://www.youtube.com/watch?v=g1h0G_ryXjg
Heat a pan with ghee add the dry fruits and stir fry for few seconds till light golden.
Drain and keep aside .
Now add the grated beetroot and stir fry on medium flame for 3 to 4 mins. [ imp step – to remove the raw smell of beetroot ]
Add the milk and mix well .
Cover and cook for 4 to 5 mins .
Stir in between .
Now open and cook till the milk evaporates abit .
Now add the sugar and cardamom pwdr and mix well .
The sugar will melt and the mixture will become loose .
Stir and cook till the mixture thickens and leaves the sides of the pan .
Don’t cook till very thick, let there be some moisture ,as the halwa thickens on cooling .
Once done add the dry fruits ,mix well and off the flame .
Serve at room temperature or cold.
NOTES
- If making in large quantity ,then make in cooker upto 1 or 2 whistles .
- Sugar can be replaced with jaggery /organic sugar .
- Finally you can add grated sugarless khoya to make it more rich OR a tbsp of milk pwdr .
- Sugar is not be more else the halwa may become sticky and may also harden .
- You can use this halwa at room temperature for 1 day and in the fridge for few days
- We can add half of sugar and half of condensed milk .
- VARIATION – we can add desiccated coconut or gulkand .
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