Chukhandar ka Halwa

Name: Chukhandar ka Halwa
Total time: 3600 s
Yield: 10-12 servings
Cuisine: Indian
Ingredients: 2 kg Beetroots; 500 gm Sugar; 2 litres Milk; 1 tsp Cardamom powder; 1 cup Mixed Dry Fruits and Nuts; 1/4 cup Butter

ZMA @zesty5

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Beetroot in Hyderabad is called Chukhandar. It's a Urdu word for Beetroot. And this one is such a pretty one with lots of chopped Dry Fruits and Milk along with the goodness of Ghee or Butter.
I have slow cooked it for nearly an hour.
Though I have shared Pressure cooked Halwa as well on this platform, this one is my favourite always.

Slow Cooking gives it a unique flavour and texture. It's equally good even in a Pressure Cooker but still this is a bit more traditional and more Indian.
My grandmom used to cook this on a Chulha making it even more authentic and absolutely delicious.
Beautiful looking Halwa is a great option to treat your guests to a yummy Dessert.
And any party can come alive with this healthy Dessert.
And Festive Season cannot be left behind either.
Enjoy this on your special occasions and cherish the spirit of goodwill and love.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

1 hour

10-12 servings

2 kgBeetroots
500 gmSugar
2 litresMilk
1 tspCardamom powder
1 cupMixed Dry Fruits and Nuts
1/4 cupButter

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Steps

1 hour

1

Grate Beetroots either with a manual grater or in a Food Processor whichever is more convenient. Use a grater with small depressions. It's more better than the big one's.
2

Add Milk to a deep cooking pot or a big kadai along with the grated Beetroots. Mix well and cook on a low to medium high heat keeping an eye on it all the while. Keep stirring at regular intervals. Otherwise it might stuck at the bottom and get burnt leaving a very bad smell.
3

Cook until they are tender and soft along with the quantity of Milk almost decreased to one fourth of the original. Now it's time to add Sugar and the Cardamom powder. Mix well. And cook on a high heat stirring all the while.
4

After about 10 minutes, add Ghee or Butter. Roast it well until it leaves the sides of the pot or kadai and there is no amount of water remaining. It has to be completely dry and roasted well. Keep a vigilant eye all the while. And finally add in lots of slivered Mixed Dry Fruits and Nuts. Enjoy!

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ZMA @zesty5

on October 11, 2021 03:02

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.