Beetroot Halwa

Beetroot Halwa is one of my all-time favorite recipes and there is a lot of childhood memories associated with this dessert. Hence I have decided to post it as my first recipe in this new space. I am new to blogging and am eagerly looking forward to making friends in the cyber and blogging world.

Beetroot halwa has been a favorite in my family. My Mom makes this on festive occasions. Beetroot halwa is one of the most requested desserts in our home. It has a wonderful aroma and it tastes great. And best of all wonderful naturally bright color, so this dessert has no artificial colors. As a child, I was never a great fan of beetroot especially due to its overpowering earthy smell. But I am at loss for words when it comes to this halwa. As the halwa cooks beets flavors change to a rich sweet aroma that makes it so appetizing. I guess it is the combined flavor of beets, condensed milk, and ghee that makes it so unique. The recipe that my mom gave me was with whole milk, but here I used a short cut with condensed milk. It is quick and easy to make and will be an instant hit especially for potluck parties. You can also try the same recipe with carrots.

Cooking time- 45 minutes
Recipe Type; Sweet/dessert
Cuisine: Indian

Ingredients

Beetroot washed, peeled and grated- 500-600 grams
Milk- 3/4 cup
Condensed milk- 1/2 tin
Sugar - 100 grams
Cardamon - 1/2 tsp
Ghee - 2 tbs
Cashew, Raisin and Badam for garnishing.

How to make Beetroot Halwa

The first step is to wash and clean the beets. Peel the skin off and grate the beets using a grater.

Heat a heavy bottom pan and add two tsp of ghee. Roast the nuts and the raisins and set aside for later use. In the same pan roast, the grated beetroot in a very low flame for about 8-10 minutes or till the beetroot is soft and changes color.

Next, add milk cover and cook the beetroot till it is soft and can be easily mashed. Make sure the beets are thoroughly cooked and add sugar and condensed milk. Let the mixture simmer and stir occasionally so that it doesn't stick to the bottom of the pan. Cook till all the liquid is evaporated and the halwa thickens

Add ghee and cardamom and stir continuously till the mixture leaves the edges of the pan. When the mixture can come together like a ball and you see ghee separating, that when you know it is ready. Geese a plate with two or three drops of ghee and transfer the halwa and let it cool a bit. Garnish with cashew, raisins and badam/ almonds.

Few extra tips

Choose medium-sized beets which are firm and smooth-skinned.

If your hand get beet stains while preparing beets, rub some lemon juice and wash. It will help to remove the color quickly.

You can use a grater to grate the beetroot. I sometimes use the mini kitchen chopper or food processor. It makes a sort of course meal which works just fine for this recipe.

Beets have a subtle sweetness. You can bring out this sweetness and reduce the earthy flavor by stir-frying it in ghee till it changes color to deep red. This will take 8-10 minutes on medium heat. So do not rush on this step. It will enhance the taste of the halwa

Happy Cooking!