Beetroot is one of the beautiful creations of God and I love buying it and eating it anytime and any form :) Beetroot halwa recipe is almost similar to carrot halwa, but needs lesser milk (my version). I like the rich color of beets and the deep flavor of this halwa. My mom used to make this sometimes and we would eat it as a dessert or a spread on bread. Try this and enjoy!
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| Happy birthday Darshi pappa! |
Beetroot - 3 (300 gm)
sugar - 3/4 cup
condensed milk - 2 tbsp + 3/4 cup water
(or milk - 1 1/2 cup)
ghee - 3 tsp
cashew - 10
cardamom powder - 1/4 tsp
rose essence - 1 drop
Method:
Peel the beetroot and shred it (coarse side of shredder is enough).
Take a thick bottom pan. Fry the cashew in ghee and take out.
In the remaining ghee add the shredded beetroot, fry till raw smell reduces (2 minutes).
Add the water (or milk) and cook covered in low heat.
As soon as the beetroot is cooked completely, add sugar, condensed milk and stir continuously in high heat (10 minute). Stir till the halwa comes out of the edges without sticking.
Add cardamom powder, rose essence, fried cashew and stir well.
Take out and keep in serving bowl.
Beetroot halwa is ready!
Serving suggestion:
Serve as dessert.
A scoop of ice cream with this halwa will make it more delicious.
Note: (updated : Mar 6 2015)
Nowadays before switching off, I mix 2 tbsp wheat flour / AP flour with 1/4 cup water and add this to halwa. Then I cook very well so that this halwa becomes glossy.
