- Wash the beetroots in running water. Peel them and cut from the bottom.
- Grate them using a grater (use side with larger holes to grate the beetroot to make thicker strands).
- Heat 1/2 tablespoon ghee in a heavy based kadai (thick bottom pan) or pressure cooker. Add chopped cashew nuts and sauté until they turn light brown.
- Transfer them to a plate.
- Add grated beetroot in the same kadai or cooker.
- Sauté for 7-8 minutes over medium flame.
- Add milk.
- Mix well. Let it cook over medium flame until it turns thick. Stir in between occasionally.
- When mixture starts to thicken, stir continuously to prevent sticking.
- When the mixture turns thick, add sugar. As the sugar melts, the mixture will turn watery. Stir and cook until it turns thick.
- Add remaining ghee, cardamom powder and roasted cashew nuts.
- Mix well. Stir and cook for 2-minutes. Turn off the flame. Beetroot halwa is now ready. Serve it warm or chilled per your preference.
Beetroot Halwa – a delicious dessert prepared from nutrition rich beetroot, has a rich and creamy texture and tastes similar to Carrot Halwa (Gajar Halwa).
Beetroot halwa
#myrecipe
#sweets
#FoodismRepublicRewind
By Pooja Gujarathi
Feb, 4th
689
Servings
3 persons
Cook Time
25 minutes
Ingredients
4
- 6
Ingredients
- 2 cups grated Beetroot (2 large beetroot)
- 1 cup Full Fat Milk
- 3 tablespoons Sugar
- 1/8 teaspoon Cardamom Powder
- 2 tablespoons chopped Cashew Nuts
- 2 tablespoons Ghee
