Thursday, February 2, 2012

Beetroot Halwa

Beetroot - 3 cups, grated
Milk - 2  cups
Sugar - 1 &1/4 cup
Ghee - 3  tbspns
Cardamom powder - a pinch
Cashew - 4 – 5 nos


Take a heavy bottomed pan and fry the grated beetroot for 3-4 minutes. Add milk and bring it to a boil.
Cook until the mixture gets thickened in medium flame and then add sugar. Mix well.
Cook until the mixture is glossy and add ghee. Continue frying until it starts leaving the sides. Garnish with nuts fried in ghee and serve hot or cold.

Do not add more sugar than mentioned as it will turn the halwa to burfi.
After cooling down, halwa will get more thickened, so switch off the flame accordingly.

Recipe Courtesy: Rak's Kitchen

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