Beetroot Halwa Recipe
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
- 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.
- 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.
- Keep scraping the sides.When the milk is almost reduced add sugar.
- 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.
- 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.
Serve hot / warm!
- 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.