Beetroot Carrot Halwa

Name: Beetroot Carrot Halwa
Total time: 3000 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 medium beetroot peeled and grated; 1 medium carrot peeled and grated; 4 tsp roasted semolina (suji); 1.5 cups full fat milk; 1/2 cup milk powder; 1 tsp malai; 3-4 tbsp ghee; 1/2 cup sugar or as needed; 1 pinch salt; 3 cardamom pods crushed; 6 cashewnuts chopped; 7-8 almonds chopped; 10-12 raisins; Few silver coated cardamom pearls for garnishing

Kumkum Chatterjee @cook_12055532

#CA26
#week30 #ThinkPink
#Beetroot
Beetroot Carrot Halwa along with some roasted semolina is an unique, colourful, nutrient-rich and delicious Indian dessert. It combines grated root vegetables with some roasted semolina and slow cooked in milk. Grated khowa or thick creamy reduced milk with malai binds the roasted vegetables and semolina and lends richness to the dessert. Serve this Beetroot Carrot Halwa, warm as an aftermeal dessert and relish !

Kumkum Chatterjee @cook_12055532

Saved

Ingredients

Prep Time :20 minutes. Cook Time: 30 minutes

4 servings

1medium beetroot peeled and grated
1medium carrot peeled and grated
4 tsproasted semolina (suji)
1.5 cupsfull fat milk
1/2 cupmilk powder
1 tspmalai
3-4 tbspghee
1/2 cupsugar or as needed
1 pinchsalt
3cardamom pods crushed
6cashewnuts chopped
7-8almonds chopped
10-12raisins
Few silver coated cardamom pearls for garnishing

Saved

Steps

Prep Time :20 minutes. Cook Time: 30 minutes

1

Heat 1 tbsp ghee in a non-stick frying pan or wok. Add the chopped nuts and fry till golden brown.Toss in raisins and saute.Remove and set aside.In the same pan lightly roast semolina and set aside.Meanwhile grate beetroot and carrot using a box grater.
2

Add 1 tbsp more ghee to the pan and saute the grated beetroot and carrot stirring occasionally for 5 minutes until they turn soft and there is no raw smell. While sautéing the vegetables, boil 1 cup milk in a separate pan.Make a thick slurry of milk powder and malai adding few spoons of warm milk.Add this to the boiling milk and continue boiling in low flame stirring often so that milk doesn't burn underneath.
3

Continue stirring till it becomes semi thick.Set aside.It will become more dense as it cools. Now add half of chopped nuts and raisins to the sautéed vegetables. Also add pinch of salt and sugar to taste. Add the roasted semolina and 1/2 cup warm milk
4

Boil till sugar melts and milk starts evaporating. Add the reduced milk and continue cooking.Add crushed cardamom powder and simmer on medium-low heat (about 15 minutes), stirring often until the halwa absorbs the liquid, thickens and leaves the sides of the pan.
5

Drizzle 1 tbsp more ghee. Garnish with some more chopped nuts and few silver coated cardamom pearls. Serve warm as an aftermeal dessert and relish !

Tips

Grate beetroot and carrot so they blend smoothly with sooji.Saute the vegetables in ghee for 3-4 minutes to soften them and remove the raw smell before adding milk. Pour in hot milk so the vegetables cook through and absorb moisture without turning soggy.