Beetroot halwa is traditional Indian sweet/dessert served on any occasion especially during poojas.This is the best preparation to consume beetroot when people don’t like to have in curries.The colour of the halwa itself is very tempting and the taste obviously delicious. We all know the health benefits of beetroot. So it’s better to include in our regular diet in any form. Here I present the appetizing aroma of beetroot halwa with simple ingredients.Njoy Cooking,Serving n Savoring!
Beetroot: 6/7 nos.
Sugar: 3 cups
Cardamom: 5/6 pods
Milk: 1 cup
Ghee: 3 tbsp
Cashews: 1 tbsp
Raisins: 1 tbsp.
Method of preparation:
1. Rinse beetroots thoroughly and peel the skin with a peeler.
2. Grate the beetroots one by one using grater in a plate or big bowl.
3. Take a small pressure cooker(3 litre capacity), place grated beetroot and pour 1 cup/glass of milk into it. Pressure cook for 2 whistles keeping on low to medium flame.
4. Allow it to cool down. Once the pressure settles open the lid of the pressure cooker and mix thoroughly with a ladle.
5. Take a nonstick Kadai pour ghee, fry cashews and raisins. In the same Kadai put boiled beetroot and cook on low to medium flame for 5 minutes stirring occasionally.
6. Now add 3 cups of sugar, crushed cardamom powder, mix well and cook for 10 minutes or still ghee separates from the kadai.
7.When we add sugar to the halwa it becomes into loose consistency.Mix occasionally to get thick halwa consistency.
8. Transfer the delicious beetroot halwa into a serving bowl and serve hot.
1.Here I cooked beetroot in a pressure cooker to save the fuel and increase the effectiveness of cooking. Instead of that you can shallow fry the beetroot in ghee but it takes long time.
2.I just added one cup of milk, you can add 2/3 cups of milk or even khoya to the beetroot halwa.