Beetroot Halwa Recipe
An Outlook On Beetroot Halwa Recipe
A vibrant halwa with a violet finish, grabs your attention instantly with its subtle taste and irresistible aroma. Savor the sensation of this classic winter treat which is doused in ghee and milk.
Beetroot Halwa is a scrumptious winter dessert known for its luscious color and impeccable flavor. A quick and easy recipe that can be made with a handful of ingredients within minutes. This super food of beetroot halwa holds a lot of health benefits too as beets are rich in iron and folate. It is also rich in anti oxidants and certainly a great dish for the diabetics as it satiates the sweet tooth. A pigment named Anthocyanin is responsible for its purplish vibrant color and as this halwa is made of milk and ghee it is a perfect source of nutrition. Another substance named Betaine, which is abundantly present in beets, treats fatty liver and removes toxins from it. It improves athletic performance and regulates the blood pressure in the body.
Therefore, it is good to take beetroot in any form like sabzi, juice, soup, salad or halwa. Beetroot halwa recipe is a must try recipe for beginners which gives instant energy boost and deliciousness in one go. The beetroot halwa's soft texture when combined with the crunchiness of dry fruits just tickles your palate even in the very first bite. It is a quick fix dessert that can prepared for an instant party and it is almost similar to that of gajar ka halwa.
Here comes the recipe of classic winter delight Beetroot Halwa recipe,
Ingredients Required To Make Beetroot Halwa Recipe
How To Make Beetroot Halwa Recipe
To make beetroot halwa recipe, wash and clean the beetroots and just peel the skin off. Grate it to thin strands and keep aside.
Heat a wok and pour in one and a half cup of milk to it.
After it boils, take it out from the stove and let it cool for a while.
Heat the wok again and add in two tablespoons of ghee to it.
When it melts, just drop in the cashews and roast it till golden brown.
Then add the raisins and when it pops up just lower the flame and transfer these dry fruits to a plate and keep aside.
In the same wok just add in the grated beets.
Saute the grated beets for two to three minutes in low-medium flame until the moisture evaporates.
Now splash in the boiled milk and combine well.
Stir in for about five minutes approximately.
You will notice the milk getting reduced.
At this stage, tip in the measured quantity of sugar and blend in.
After three to five minutes, just sprinkle in a tablespoon of ghee and combine everything well.
Tip in half a teaspoon of cardamom powder and finally toss over the roasted dry fruits and mix altogether well.
When the ghee starts separating from the sides, just lower the flame and let it cook for about ten minutes approximately.
When it turns aromatic, just turn off the stove and serve it either hot or cold according to your choice and preference. It tastes awesome in either way and you can also have it at room temperature.
Tips To Make A Delicious Beetroot Halwa Recipe
- Choose a fresh and firm beetroot to get the best halwa.
- You can add a little more sugar if you desire.
- But stick to the quantity of milk and ghee mentioned here or add both in moderation as the taste will give a feel of satiation if used excessively.
- You can refrigerate the beetroot halwa and use for two to three days and serve it warm or chill.
- Your can also serve it with vanilla or butterscotch ice cream for kids.
Ingredients
Directions
To make beetroot halwa recipe, wash and clean the beetroots and just peel the skin off. Grate it to thin strands and keep aside.
Heat a wok and pour in one and a half cup of milk to it.
After it boils, take it out from the stove and let it cool for a while.
Heat the wok again and add in two tablespoons of ghee to it.
When it melts, just drop in the cashews and roast it till golden brown.
Then add the raisins and when it pops up just lower the flame and transfer these dry fruits to a plate and keep aside.
In the same wok just add in the grated beets.
Saute the grated beets for two to three minutes in low-medium flame until the moisture evaporates.
Now splash in the boiled milk and combine well.
Stir in for about five minutes approximately.
You will notice the milk getting reduced.
At this stage, tip in the measured quantity of sugar and blend in.
After three to five minutes, just sprinkle in a tablespoon of ghee and combine everything well.
Tip in half a teaspoon of cardamom powder and finally toss over the roasted dry fruits and mix altogether well.
When the ghee starts separating from the sides, just lower the flame and let it cook for about ten minutes approximately.
When it turns aromatic, just turn off the stove and serve it either hot or cold according to your choice and preference. It tastes awesome in either way and you can also have it at room temperature.