Bottle Gourd, Carrot & Beetroot Halwa

Name: Bottle Gourd, Carrot & Beetroot Halwa
Total time: 1800 s
Yield: 3 serves
Cuisine: Indian
Ingredients: 1/2 cup bottle gourd, grated; 1/2 cup carrots, grated

Bina Samir Telivala @Bina_Samir

#ga24
#DadraNagarHaveli
#beetroot
Garam - Naram hot Halwa in the rains . Oh , it feels like Heaven on Earth. It's raining cats & dogs today in Mumbai. What is better then sitting in the balcony with a bowl 🥣 of Garam - Naram Halwa & watching the downpour !!!🌧️ 🌧️☔🌧️🌧️ . Enjoy the Bestest Halwa of the Season........!!!!
This halwa is mouth - melting, delicious & yummy 😋 in taste. It doesn't take long to cook it also . We Indians, are fond of Halwa - Puri. It's a very common & filling breakfast in India .You can make puris of your choice with this Halwa like plain , masala , kalonji or beetroot puris OR enjoy it just as it is , as we did . But do try .......
Cooksnap
@PurviModi_1105

Bina Samir Telivala @Bina_Samir

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Ingredients

30 minutes

3 serves

1/2 cupbottle gourd, grated
1/2 cupcarrots, grated
1/ 2 cup beetroot, grated
1 tbsp clarified butter / ghee
2 1/2 cups hot milk (full fat)
1 / 2 cup sugar (+ - as per your taste)
1/2 tsp cardamom powder
Edible Beetroot skins for garnish

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Steps

30 minutes

1

Heat clarified butter / ghee in a non - stick pan. Add bottle gourd, carrots 🥕 & beetroot.
2

Add bottle gourd, carrots 🥕 & beetroot & saute for 5 minutes.
3

Add hot milk & cook, stirring occasionally till the mixture becomes thick.
4

Add sugar & cook till moisture from the sugar is burnt off. By now the mixture would be reasonably thick.
5

At this stage, keep stirring the mixture continuously, till the mixture leaves the pan. If the mixture is a little loose add 1 tsp sooji (thin variety) & cook for 5 more minutes. It will thicken the Halwa.
6

Add cardamom powder & mix. Take out the garam - naram hot Halwa in a 🩷shaped mold. Unmold. Garnish with edible deep red beetroot skins & serve immediately.
7

Note : Grate bottle gourd last only after grating carrots & beetroot as it tends to discolour very fast.
8

NB : The colour of this Halwa is light pinkish / orangish as it is cooked in milk hence the colour of beetroot tends to become light. So as to give it a beetroot colour effect, I have garnished the Halwa with beetroot skins which are edible.