Beetroot Halwa is a delicious Indian dessert prepared with beetroots. It is very simple to prepare just like carrot halwa. Taste great either hot or cold. Lets start with the recipe...
- Beetroots (grated) – 3 cups about 2 pounds, or 1 kilo)
- Sugar – 1 1/4 cups (use another 1/4 cup if you like it really sweet!)
- Mawa - 3/4 cup
- Ghee -1/2 cup
- Cardamom pods – 4-5 nos
- Milk (whole) – 1 cup
- Almonds – 10 no.
- Cashew nuts – 10 no.
- Pistachios – 10 no.
- Raisins – 1-2 Tbsp
- Combine the grated beetroot, milk and sugar in a heavy bottomed pan and cook on medium high heat, occasionally until the moisture evaporates almost completely and the carrots are tender, about 30-35 minutes.
- Then add in the ghee and mawa and stir to mix everything together. Then continue to cook on medium heat, stirring occasionally to make sure nothing sticks to the bottom of the pan. At some point the halwa will start to leave the sides of the pan completely and the fat will start oozing out. The carrots will almost glisten. Turn off the heat at this point and mix in the cardamom powder.
- Heat the 1 tbsp ghee or butter on low heat. Add the chopped dried nuts (except pistachios) and raisins and saute for about a minute, until the raisins plump up and the cashews start getting a nice golden hue. Pour this over the halwa and serve warm or at room temperature.