Easy Beetroot halwa / coconut milk halwa/corn flour halwa
Ingredients
- Beetroot grated - 11/4 cup(tight)/200 gms
Water - 11/2 cups/300 ml
Coconut milk - 1 cup/200 ml
Corn flour - 1/2 cup /50 gm
Sugar - 3/4 cup/160 gm
Ghee - 1/4 cup /50 gm
Cardamom powder - 11/2 tsp
Chopped cashews - 2 tbsp
Ghee to fry cashews - 1 tsp
Instructions
- First grease any suitable pan with ghee & parchment(for easy removal but its optional).Then grind beetroot by adding 11/2 cups of water to a paste &pass through a sieve filter and keep ready.Then keep one cup of coconut milk ready.Now mix coconut milk & corn flour make a slurry.Keep a thick kadai add 1 tsp of ghee roast cashews take out.In the same pan add beetroot juice and let it boil to half.Now add coconut milk cornflour slurry stir without lumps.When it thickens add sugar stir it loosens now start adding ghee little at a time.It will absorb ghee then add little like this use the whole ghee up.At one stage it will become shiny and will start leaving pan now add cardamom powder & cashews continue cooking.To check for doneness when you touch with wet hands it should not stick.The ghee also will ooze out.Now transfer to the greased pan when cool cut and enjoy.
Notes
- If you prefer a healthier option, you can substitute the sugar with any type of jaggery.
- Garnish the halwa with chopped nuts like almonds, cashews, or pistachios for a crunchy texture
- Cook the halwa on low medium heat to prevent scorching and ensure that it cooks evenly. Stir the mixture frequently to prevent it from sticking to the bottom of the pan.
- Keep stirring to prevent lumps.