Beetroot Halwa
is a tasty Indian sweet made by slow-cooking grated beetroots with milk, sugar, cardamom, dry fruits and nuts.
- 500 grams beetroot (or about 3 cups grated beetroot)
- 3 cups whole milk
- 6 tablespoons sugar (or raw sugar - adjust as required)
- 3 tablespoons ghee
- ½ teaspoon cardamom powder (or 5 to 6 green cardamom crushed and finely powdered in a mortar-pestle)
- 15 to 20 cashews
- 1 tablespoon golden raisins (- optional)
- Rinse, peel and grate the beetroots using a hand held grater or food processor.
- In a kadai or deep thick bottomed pan, combine milk and grated beetroot.
- On a low to medium heat, bring the whole mixture to a boil and then simmer.
- Keep on stirring at intervals while the mixture comes to a boil and later simmers.
- The grated beetroot will cook in the milk and the milk will start to reduce and evaporate.
- When the milk has almost reduced to 75% to 80%, add the ghee and sugar to the halwa mixture.
- Stir well, continue to simmer and cook on a low heat.
- Keep stirring the Beetroot Halwa at intervals.
- Towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated. Stir often. Switch off the heat.
- Serve Beetroot Halwa hot, warm or cold.
Ingredients 500 grams beetroot (or about 3 cups grated beetroot) 3 cups whole milk 6 tablespoons sugar (or raw sugar - adjust as required) 3 tablespoons ghee ½ teaspoon cardamom powder (or 5 to 6 green cardamom crushed and finely powdered in a mortar-pestle) 15 to 20 cashews 1 tablespoon golden raisins (- optional) Method Rinse, peel and grate the beetroots using a hand held grater or food processor. In a kadai or deep thick bottomed pan, combine milk and grated beetroot.
On a low to medium heat, bring the whole mixture to a boil and then simmer. Keep on stirring at intervals while the mixture comes to a boil and later simmers.
The grated beetroot will cook in the milk and the milk will start to reduce and evaporate. When the milk has close to reduced to 75% to 80%, add the ghee and sugar to the halwa mixture. Stir well, continue to simmer and cook on a low heat.
Keep stirring the Beetroot Halwa at intervals. Towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated.