Beetroot Halwa
Delight your senses with vibrant beetroot halwa. Grated beetroots slow-cooked in ghee, milk, and sugar, creating a luscious, colorful Indian dessert. Irresistible Indian Dessert!
Equipment
- 1 grater
- 1 pan
Ingredients
- 2 tbsp ghee
- 1/4 cup nuts chopped
- 2 cups beetroot washed, peeled, and grated
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup khoya
- 1/2 tsp cardamom powder
Instructions
- Peel and grate the beetroot using a fine grater.2 cups beetroot
- In a heavy-bottomed pan, heat ghee. Add the chopped nuts and sauté until it becomes golden brown.2 tbsp ghee, 1/4 cup nuts
- In the same pan, add the grated beetroot and sauté until it becomes soft.2 cups beetroot
- Cover the pan with a lid and let it cook for 8-10 minutes.
- Pour in the milk and the grated khoya. Mix well and simmer the mixture on low heat. Stir occasionally.2 cups milk, 1/4 cup khoya
- Once the beetroot is cooked and the milk is reduced, add sugar. Adjust the sweetness to your liking.1/2 cup sugar
- Add cardamom powder for a fragrant touch. Stir well.1/2 tsp cardamom powder
- Add the roasted nuts to the halwa.1/4 cup nuts
- Keep stirring the halwa until the mixture thickens, and ghee starts to separate from the sides.
- Serve warm. Enjoy the rich and flavorful Beetroot Halwa as a delightful dessert.
Notes
- Select fresh, firm, and vibrant-colored beetroots for the best flavor and texture.
- Adjust the sugar quantity based on your preference. Be mindful of the natural sweetness of beetroots.
- Stir the halwa regularly to prevent it from sticking to the bottom and ensure even cooking.