beetroot halwa

We've all heard the popular gaajar ka halwa, but once you try the beetroot version of this popular recipe I guarantee you that you will never switch back to the original. This colourful dish is not only tasty, but also very healthy. In spite of  the long time it takes to make this dish, the result will pay off


Preparation time:50 minutes

Serves 4


Ingredients:

Beetroot-250 gms.

Ghee-8 tbsp.

Sugar-1/2 cup

Cashews-10

Raisins-20

Milk-1/2 litre


Preparation:

Wash, peel and finely grate the beets

Break the cashews into small pieces

In a Kadai, take 4 tbsp. ghee and heat it, when it's ready, fry the cashews first and then raisins, remove it in a bowl and keep it aside

In the same ghee add the grated beets, stir so that the ghee is evenly coated. Cover and cook for at least 10-15 mins. stirring occasionally,


until the beets are cooked


When you press using 2 fingers, it should smash between them.

At this stage, pour 1/2 litre milk into this and allow it to cook, stirring occasionally.

DO NOT keep it in high fame, and make sure it doesn't reach a boil

It will take 15-20 mins for the milk to solidify

When there is no liquid left, add sugar and stir it thoroughly

As soon as you add the sugar, the sugar will start to melt and the beets will change to a darker colour

allow it to cook it medium flame for another 10-15 mins until there is no moisture left and it is in the halwa texture

Now add the remaining ghee and add the garnishing which we fried earlier

Mix thoroughly and your halwa is ready to be enjoyed.


Notes:

You can use raw milk, it need not be boiled earlier

Do not accidentally cover the pan after pouring milk, otherwise, it will overflow even if you have kept it only in medium flame

You can increase or decrease the sugar as per your taste, it is also dependent on the sweetness of the beets

You can also use this as a filling for Kala Jamun instead of the khoa for a special taste, but make sure the halwa is in solid consistency so that it doesn't separate in the oil.















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