Beetroot Halwa served as a dessert after any meal added with dry fruits in the halwa. This halwa can be made in any festive seasons or on a normal day too. The beetroot halwa looks so vibrant that no one can resist themselves to take a bite.Hope you like this recipe as you did like my previous recipe Wrap Rolls With Vegetables.
Three Cups – Beetroot(grated)
One And Half Cups – Mawa(grated)
One And A Half Cups – Milk(full fat)
Sugar As Required
One-Third Teaspoon – Cardamom Powder
Three Tablespoons – Ghee
Ten To Twelve – Almonds(chopped)
Same Amount of Pistachios and Cashews(chopped)
Twenty Golden Raisins.
Heat one and a half cups of milk in a saucepan, bring it to boil and keep aside.
Chop the dry fruits and keep all the ingredients ready for the halwa.
In a heavy-bottomed saucepan heat three tablespoon ghee.
Add the grated beetroots.
Saute and stir the grated beetroot in ghee for few minutes.
Cover the pan with a lid and cook for few more minutes on a low flame.
After four to five minutes, remove the lid and pour hot milk and stir to mix well.
On a low flame cook the beetroots in milk for four to five minutes. the milk will start reducing.
Now add one and a half cups of grated mawa, stir and mix well.
Cook the mixture for three to four minutes.
Time to add sugar as required, stir to mix well.
Continue to stir the halwa till it thickens, add cashews, almonds, and pistachios.
Sprinkle cardamom powder and mix well.
Soon the halwa started to leave the edges of the pan.
Switch off the flame.
Serve the beetroot halwa hot.
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