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.
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.
Serving Size 10 g
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.