Beetroot Halwa
Rajni @Rajjoskitchenn
Beetroot Halwa
Cooking Instructions
- 1
Boil Milk in a Pan/Kadai or heavy bottomed vessel. Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn't get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.
- 2
The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.
- 3
When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.
- 4
Switch off the flame and add cardamom powder. Now, in a small tadka, Kadai heat some ghee, drop in the broken cashew pieces, and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.
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