Ingredients

The following ingredients have 4 Servings
  • 4 Cups Grated Beetroot
  • 2 Cups Boiled Milk
  • 1 Cup Sugar
  • ¼ Cup Ghee
  • 10 Cashews
  • 10 Raisins
  • 8 Pods Cardamom

Instruction

  • Peel the skin of the beetroots and rinse it well. Grate it or use a food processor to make the process quicker. Also, crush the cardamom pods, break the cashews, and keep by side.
  • Then, measure and keep the milk and sugar.
  • Heat ghee in a heavy-bottomed pan, then add the cashews, raisins, cardamom pods, and fry until golden color.
  • Keep the fried items separately.
  • To the same pan, add the grated beets. Saute for 2 to 3 minutes in low flame till the raw smell of the beetroot leaves and it shrinks in volume.
  • Now, pour the boiled milk.
  • Simmer the flame and give a quick stir.
  • Cook covered for 10 minutes, by stirring in the middle frequently and till the milk evaporates (not till fully dry, slightly moist).
  • Ensure the beets are cooked well before adding sugar. The sugar melts and the mixture starts to loosen.
  • Add 1/4 cup of ghee and continue the cooking in low flame.  Cook for 2 to 3 minutes more, the ghee separates and the halwa leaves the sides of the pan.
  • Add the fried cashews, raisins, and cardamom pods.
  • Once the halwa forms a mass, switch off the flame immediately. Don't cook furthermore, else the halwa turns chewy.Enjoy this Beetroot Halwa Recipe with Aloo Bhujia during the teatime.