Beetroot Aluva

Name: Beetroot Aluva
Total time: 3600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 3 pieces beetoot; 1 coconut; 1 cup sugar; 2 cups liquid milk; 1/2 cup condensed milk; 2 cardamoms; 1 cinnamon; 2 cloves; 10-12 cashews

Paramita Chatterjee @cook_12121702

Kolkata

#rainbowweek5
Aluva is an Arabic wors, unique dessert/sweet filled with the nutrition of Beetroot, milk and dry fruits. Serve it piping hot and beat all the stress! Here is how to make Beetroot Aluva at home.

Paramita Chatterjee @cook_12121702

Saved

Ingredients

1hr

2 servings

3pieces beetoot
1coconut
1 cupsugar
2 cupsliquid milk
1/2 cupcondensed milk
2cardamoms
1cinnamon
2cloves
10-12 cashews

Saved

Steps

1hr

1

By crackling the coconut into small pieces and convert it too well grated.
2

Rinse, peel and grate the beetroots. You can either use a handheld grater or a food processor to grate the beetroots.
3

Pour ghee in a pan and put cardamom, cinnamon, and clove stirring constantly until it gives a nice smell. Now add grated beetroot in a thick bottomed kadhai or pan.
4

Mix coconut and cook the grated beetroot and add milk mixture on a low to medium flame.
5

When milk boils add sugar and condensed milk froth whilst cooking. Continue to cook and keep stirring often.
6

When almost 75% to 80% of the milk has reduced, Stir and continue to simmer the Aluva till it's almost done.
7

Add the cashews.
8

Stir and continue to cook till the milk has evaporated.
9

Serve beetroot Aluva hot or warm. You can also refrigerate the Aluva for 3 to 4 days and then while serving, just warm the Aluva.
10

I am serving this Beetroot Aluva with 💓 a shaped purika.