Beetroot Halwa

Please you guests with a unique desert. It is colorful, flavorful and healthy. Simple to make and easy to serve.

                                                                         Beetroot Halwa

 

Ingredients:

1.       5 Big size beetroots (1kg. approx.)

2.       1 can  condensed milk

3.       1tbsp Butter or ghee

4.       Cashews and golden raisins (10-15 each)

5.       1 tsp cardamom powder(or according your taste)

6.       Few drops of gulab jal/rose water

7.       Julian almonds

Procedure:

1. Take beetroots wash and presser cook for 2-3 whistles.

2. Once cooker has cooled down, empty in colander, peel and grate all beetroots.

3. Transfer in non-stick kadai and put on stove and start sauté grated beetroots. Once you see some juice in grated beetroot, add condensed milk (it takes about 5-7 min) and mix well and keep stirring for 8-10 minutes.

4. Once you see all juice evaporated and constancy is thick, taste sweetness (I don’t like it too sweet but you can add more condensed milk to sweeten to taste)

5. Now add ghee or unsalted butter, (I have added butter, 1tbsp) and mix it for 2-3 minutes

6. Check one more time - you don’t see any water remain and halwa is still moisture enough or it is to your desired consistency.

6. Now add cardamom powder, raisins and cashew pieces, mix it well.

7. Now secret is add 5-6 drops (not more than that) rosewater and mix well, turn of your stove, let it cool down at least half an hour and garnish with almonds. Now your non greasy Halwa is ready to serve.

 

 

NOTE:

Rose water will give unique aroma to Halwa

You will find this amazing Halwa recipe is very simple and you can make it in your busy schedule with less affords and in few ingredients.

Personally, I prefer Halwa  should be keep in room temperature or take out from refrigerator before 1 hr of serving to get real taste of Halwa.