Beetroot Halwa
#cookpaddessert
#goldenapron3
#rosalyn_kitchen
Healthy, nutritious and homemade beetroot halwa recipe. Beet has a natural sweetness of it's own and so we are adding less sugar compared to other halwa. The bright, beautiful red colour of halwa seems attractive and interesting to kids. This is a great way to include this healthy beetroot in their diet.
Beetroot Halwa
#cookpaddessert
#goldenapron3
#rosalyn_kitchen
Healthy, nutritious and homemade beetroot halwa recipe. Beet has a natural sweetness of it's own and so we are adding less sugar compared to other halwa. The bright, beautiful red colour of halwa seems attractive and interesting to kids. This is a great way to include this healthy beetroot in their diet.
Cooking Instructions
- 1
Wash and scrub the beetroot well. Peel the skin and grate the beetroot or you can use a food processor. I used an electric chopper.
- 2
Heat ghee in a pan on medium heat. Once hot, add the beetroot and saute it.
- 3
Stir occasionally till it is cooked slightly ie. for around 5 minutes. It shrinks in size and starts becoming soft.
- 4
Now add milk and let it come to a boil.
- 5
Let it simmer on medium-low heat and keep stirring often. When the milk is evaporated almost 80% start stirring very frequently to make sure that it is not sticking to the sides and bottom of the pan. Stir continuously. Cook till all the moisture from milk is evaporated. It took me about 15 minutes.
- 6
Now add sugar and cardamom powder.
- 7
Mix and as the sugar melts, halwa becomes runny and liquidy again.
- 8
Continue cooking, stirring very frequently and eventually continuously till all the moisture is again evaporated and it becomes thick, halwa consistency. It took me about 6 minutes.
- 9
Add chopped cashewnuts, almonds and 1 tablespoon ghee. Mix well and cook for a minute and then turn off the flame. As we add ghee at the end, beetroot halwa becomes shiny and glossy.
- 10
Serve beetroot halwa warm or chilled. You can store the halwa in the refrigerator in an airtight container for 3-4 days.
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