Beetroot halwa

BEETROOT HALWA

Recipe by Sumithra

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

1. If making in large quantity ,then make in cooker upto 1 or 2 whistles .
2. Sugar can be replaced with jaggery /organic sugar .
3. Finally you can add grated sugarless khoya to make it more rich OR  a tbsp of milk pwdr .
4. Sugar is not be more else the halwa may become sticky and may also harden .
5. You can use this halwa at room temperature for 1 day and in the fridge for few days
6. We can add half of sugar and half of condensed milk .
7. VARIATION – we can add desiccated  coconut or gulkand .

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