Ingredients

The following ingredients have 2 Servings
  • 2 cups beetroot (grated (300 grams))
  • 1½ cup milk ((or 100 to 120 ml condensed milk + ¼ cup milk))
  • ¼ to ⅓ cup organic sugar ((skip if using condensed milk))
  • ½ teaspoon cardamom powder ((or 1 teaspoon Vanilla extract))
  • 2 tablespoon ghee
  • 10 to 15 cashews (split or broken)

Instruction

  • Wash beetroots under running water. Peel the skin and grate them. A food processor eases the job of grating. You can also grate with a hand held grater.
  • Heat a pan with ghee. Fry cashew nuts until golden and crunchy. Remove to a plate and keep aside.
  • To the same pan, add beetroot and fry until it turns aromatic for about 3 to 4 minutes.
  • Reduce the flame. Pour 1½ cups milk or condensed milk + ¼ cup milk as per your choice.
  • Give a good stir and cook covered for a 3 to 4 minutes on the lowest heat. This helps the beets to release all of the moisture.
  • Open the lid and simmer until most of the liquid evaporates and the halwa turns thick. Beets should be softened by now.
  • Add sugar and cardamom powder. Make sure the beetroot is soft cooked before adding sugar. Sugar melts and moisture is released making the halwa gooey again.
  • Cook till the moisture evaporates. If you prefer a dry halwa, continue to cook further.
  • Transfer beetroot halwa to serving bowls and garnish with nuts. Best served chilled during summers and warm during winters.