Beetroot Halwa

Name: Beetroot Halwa
Yield: 8 servings
Cuisine: Indian
Ingredients: 500 gms beetroot (grated); 700 gms milk; 1/2 cup fresh milk cream(optional); 1 tbsp ghee; 1/2 cup sugar; Pinch cardamom(elaichi) powder; Pinch nutmeg(jaiphal) powder; Few strands of Saffron(kesar); Cashew; Pistachios; Raisin(kishmish)

Kinnari Kotak @cook_21118759

Gandhinagar, Gujarat

#rainbowweek5

Kinnari Kotak @cook_21118759

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Ingredients

8 servings

500 gmsbeetroot (grated)
700 gmsmilk
1/2 cupfresh milk cream(optional)
1 tbspghee
1/2 cupsugar
Pinchcardamom(elaichi) powder
Pinchnutmeg(jaiphal) powder
Few strands of Saffron(kesar)
For Garnishing
Cashew
Pistachios
Raisin(kishmish)

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Steps

1

Take ghee in a big wok(kadai). Saute grated beetroots in ghee.
2

In the meantime, take milk in another and let it boil. Reduce the flame to minimum after one boil. Keep on stirring in between, so that milk doesn't stick at the bottom of the pot.
3

When water in beetroot dries up completely, pour approximately 1/3rd of the milk into beetroot. Assuming that the milk has got one boil till then as mentioned in step 2.
4

Keep on stirring in both the vessels.
Note: By doing these steps in parallel, the cooking time is reduced significantly. You can add the entire milk into beetroot at a time also.
5

When the majority of milk has turned into mava (absorbed by beetroot), again add half of the remaining milk into beetroot.
6

By repeating the same process, you add all the remaining milk into the beetroot. Add saffron.
7

Saute till complete milk is absorbed. Add sugar at this stage. Also add fresh cream.
8

Saute till halwa starts releasing ghee and halwa doesn't stick in wok (kadai).
9

Take it off the stove. Mix cardamom powder and nutmeg powder. Garnish with cashew, pistachios and raisins.