BEETROOT HALWA
Beetroot Halwa is a colourful, tasty and easy to make halwa using fresh beetroot, milk, cream, spices and nuts. It can be served hot or cold. We prefer to have it hot. Go on if you still haven't planned anything for Janmashtami, make this halwa as it gets ready with 30 minutes.
Ingredients
- 2 cups grated beetroot packed down gently
- ¼ cup sugar
- 1 cup milk
- ¾ cup milk powder
- 3 tbsps fresh cream
- 3 tbsps ghee clarified butter
- 1 tsp cardamom powder
- 2 to 3 tbsps chopped almonds and pistachios
Instructions
- Mix the cream into the milk powder. Let it rest for 10 minutes.
- Sieve the mixture to get fine crumbs. Break down the lumps using a spoon.
- Heat 2 tbsps of ghee in a pan over medium heat. I prefer using a non stick pan.
- Add the grated beetroot and saute. Let it cook for 5 to 10 minutes over medium heat. Stir occasionally to avoid the mixture from getting burnt.
- Add half a cup of milk and let it cook for a further 5 minutes.
- Add the remaining milk, sugar and milk powder mixture and mix well.
- Keep on stirring and cook till the milk evaporates and the mixture leaves the sides of the pan. The mixture should come together in the middle when you stir.
- Add cardamom powder and mix.
- Add the remaining ghee and mix till the halwa becomes glossy.
- Add chopped nuts and mix well.
- Serve immediately in small bowls.
- Or you can leave it in the fridge for 2-3 hours and then roll into balls.
Notes
- Grease your hands with little ghee before rolling the halwa into balls.
- If you like extra sweetness, use ½ cup of sugar..
- Reduce the amount of ghee for a healthier option.
- Instead of milk powder and cream mixture you can use about ½ cup grated fresh khoya or mawa (milk solid).
- For a diabetic friendly option add a sweetener like stevia (about 2 tbsp) by replacing the sugar.