Beetroot Halwa Recipe

• Kasi halwa
• Godhumai halwa
• Corn flour halwa

Preparation Time : 10 mins | Cooking Time : 25 Mins | Yields: 1 and 1/2 cup appox.

Beetroot grated 1 and 1/2 cup (350gm beetroot) Sugar 3/4 cup Khoya 1/2 cup (optional) Milk 1 and 1/2 cup Cardamom powder a pinch Ghee 4 tsp Cashew nut few

Method:

• Peel the skin of the beetroot and grate the beetroot in a small grater.

• In a heavy bottomed pan add 2 tsp of ghee and slightly roast the grated beetroot for 2-3 minutes.
• Add milk to this and cook the beetroot. Stir it often.

• Bring the khoya to room temperature. Crumble it nicely and add it to the pan.

• Stir well and cook it continuously. Add sugar to this. 1/2 cup of sugar will also be perfect but i felt it is less sweeter so added 3/4 cup. After adding sugar, the mixture will turn little watery. Do no panic. It will come to thick halwa in some time.

• Add the cardamom powder to this and mix well.

• Cook till the milk evaporates and the halwa turns to a glossy texture. Add 1 tsp of ghee to this. Roast the cashews with 1 tsp of ghee and add it to the halwa.
• When everything comes to a whole mass, switch off the flame.

• Switch off the flame. Transfer it to a bowl and serve warm.
• This stays well in the refrigerator for 2-3 days. Warm it and serve.

1. Adding khoya is optional. It gives a rich texture to the sweet.
2. Instead of khoya you can add 4 tblsp of condensed milk also. If adding add once the halwa is 3/4th done.
3. If adding condensed milk reduce the sugar . 2-3 tblsp of sugar will be enough.