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
- 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.
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.