beetroot halwa with milk /beetroot halwa

North India the birth place for carrot halwa and it is the “eldest” (sweet)halwa followed by the most gorgeously bloody beetroot halwa!!The extreme dark deep color of the beetroot are so inviting and it becomes “integrated” any time festive dessert.Similarity that both have is that they are not only root vegetables but for this halwa they have a similar established way of doing(procedure).

You Know I have a great enslavement for sweets generally!! and this beetroot halwa is totally addictive that I can’t go away empty without having it!!so I ended my meal with piping hot halwa (beetroot halwa with milk) and am happily satisfied.The kadai you are using should be broad and thick or it should be a non-stick!stirring at regular intervals is important!beetroot halwa with milk is a great festive sweet apt for this season.

beetroot halwa with milk /beetroot halwa

INGREDIENTS:

Grated beetroot – 2 cups
Milk – 11/4 cups
Cardamom powder –  1 tsp
Chopped cashews and almonds – 3 tbsp(love to add lots of nuts for this halwa)
Ghee – 3 tbsp
Sugar – 3/4 cup

METHOD:

FRY NUTS

SAUTE BEETROOT IN SAME GHEE

AFTER IT SHRINKS ADD MILK

COOK AND STIR

LET IT CONDENSE

ADD SUGAR

AFTER IT ABSORBS ADD ELACHI POWDER AND NUTS

COOK IN SLOW FLAME TILL THE HALWA LEAVES THE KADAI

1.Grate beetroot making two cups (pressed levels) and chop nuts.
2.Heat a thick bottomed kadai or non-stick kadai add ghee and fry nuts till brown and take them away.
3.Now in same ghee add beetroots and fry till rawness goes and shrinks a little.
4.Then add milk and let it boil and reduce to a semisolid.
5.Add sugar and now again it liquidizes and condenses to form a shiny mass.
6.Add cardamom powder and nuts to it,stir and keep in low flame till the halwa leaves the pan and all the water content is absorbed.
(Add nuts all at once or reserve some to add at end as I did)

beetroot halwa with milk /beetroot halwa

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Total Time 1 hour hr

Ingredients

  

• Grated beetroot - 2 cups
• Milk - 11/4 cups
• Cardamom powder - 1 tsp
• Chopped cashews and almonds - 3 tbsp
• Ghee - 3 tbsp
• Sugar - 3/4 cup

Instructions

 

• Grate beetroot making two cups (pressed levels) and chop nuts.
• Heat a thick bottomed kadai or non-stick kadai add ghee and fry nuts till brown and take them away.
• Now in same ghee add beetroots and fry till rawness goes and shrinks a little.
• Then add milk and let it boil and reduce to a semisolid.
• Add sugar and now again it liquidizes and condenses to form a shiny mass.
• Add cardamom powder and nuts to it,stir and keep in low flame till the halwa leaves the pan and all the water content is absorbed.
• Add nuts all at once or reserve some to add at end as I did.
  
• 

Notes

This beetroot halwa can be done by adding khoa without milk or even milk powder can be substituted.
Not only cashews and almonds you can add pistachio's too.
The kadai you are using should be broad.
Stirring at regular intervals is important.
Use a thick bottomed kadai or non-stick kadai to avoid burning.