Thursday, August 27, 2015

Beetroot Halwa Recipe

Beetroot Halwa Recipe

Beetroot Halwa is a very easy dessert that even beginners can even try.I have already posted a no sugar beetroot halwa long back, it was so tasty that I made it quite a few times after that.This beets halwa is the traditional way amma makes and she uses this as a stuffing for chapathi which I will sure share it soon.I am sure even those who hate beets can never say no to this halwa :)

Beetroot Halwa Recipe

Beetroot Halwa Recipe

Preparation Time:10 minutes | Cooking Time : 30 mins | Serves:2
Recipe Category: Dessert | Recipe Cuisine: South Indian

Grated Beetroot - 2 cups loosely packed
Boiled Milk - 1 cup
Sugar - 1/2 cup
Ghee - 2 tbsp + 1 tsp for frying cashews
Cardamom powder - 1/2 tsp
Chopped Nuts - 6 broken

Method:

  1. Wash beetrootwell, trim the edges and peel off the skin.Grate it using a grater.In a pan or pressure cooker, heat a tbsp of ghee and add grated beets.Saute for 3-5mins in low flame, it will start to shrink and allow raw smell to leave.
    How to make Beetroot Halwa - Step1
  2. Then add milk and let it simmer for a good 10mins.Once beetroot become soft and cooked fully, keep the flame in low medium for the milk to reduce.It will nicely bubble and start reducing slowly,stir on and off.
    How to make Beetroot Halwa - Step2
  3. Keep scraping the sides.When the milk is almost reduced add sugar.How to make Beetroot Halwa - Step3
  4. Once you add sugar, it will again become runny, just keep cooking and stirring.The whole mixture will look glossy and sticky.Keep stirring so that it does not stick to the bottom of the pan.Add ghee little by little starting from this stage.Add cardamom powder.
    How to make Beetroot Halwa - Step4
  5. When the mixture becomes dry add little more ghee and stir well.Fry the cashews in ghee and add it.I reserved some for garnishing.Mix well and switch off.How to make Beetroot Halwa - Step4
Serve hot / warm!
Beetroot Halwa Recipe

My Notes:

  • Don't add sugar before beets is cooked.
  • To make things quicker, you can even pressure cook for 1 whistle after milk is added.
  • Always saute beets in ghee till raw smell completely leaves.
  • Using a thick bottomed utensil is a must.
  • Cooking the entire process in low or low medium flame is advisable.
  • The halwa keeps well for 2-3 days if refrigerated, in room temperature only for a day.
  • If you want it more goey then switch off a little before.
Beetroot Halwa Recipe


Written by: SHARMILEE J

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