Monday, January 1, 2018

BEETROOT HALWA

BEETROOT HALWA

It is traditional to start the New Year on a sweet note. Today I share the recipe for Beetroot Halwa
which turned out to be rich, creamy and quite delicious. As you know, beetroot has numerous health benefits.

The addition of sweetened condensed milk enhances the taste of the halwa. However this is not essential and you can add more sugar instead if you don't want to use sweetened condensed milk.

Beetroot itself has an inherent sweetness. Do consider this when you add sugar or condensed milk.




Ingredients:
  • Beetroot, 500 gms
  • Full Cream Milk, 1/2 litre
  • Amul Mithai Mate Sweetened Condensed Milk, 2 heaped tbsp or nearly 1/4 cup
  • Sugar, 1/2 cup
  • Raisins, 1 tbsp
  • Cashewnuts, 8-10, broken into pieces
  • Elaichi (Cardamom) Powder, made from 5 cardamoms
  • Pista or Almond, a few slivers for garnishing
  • Ghee, 2 tbsp + 1-2 tsp for roasting cashewnuts & raisins

Method:

Wash the beetroots thoroughly and grate them using a grater. Use the larger grating slots and do not grate them too fine.
In a thick-bottomed wide kadhai, add 1-2 tsp of ghee and when it gets hot roast the cashewnut pieces and the raisins till the cashewnuts turn golden, and the raisins get bloated. Keep aside.
Add 2 tbsp of ghee and when it gets hot add the grated beetroot and saute on medium flame for about 7-8 minutes or till the raw smell goes, stirring continuously
To this add the full cream milk, and the condensed milk. Mix well and continue to cook on medium flame stirring from time to time till the milk reduces to about a quarter.
Now add the sugar and mix well. The sugar added will change the consistency of the halwa and make it more liquid.
Continue to cook uncovered till the milk evaporates and the halwa leaves the sides
Add and mix in the roasted cashewnuts and raisins. Add the cardamom powder and mix well. Garnish with pista or almond slivers
Remove from flame and transfer to serving bowl.
Serve hot, or refrigerate and serve cold as per choice