Wednesday, September 7, 2011
Today I made beetroot halwa for the first time and thought I should share this recipe. Unfortunately, I did not have ghee and replaced it with 1 tbs of coconut oil. I was looking high and low for the ghee and couldn't find it in any of the stores here. But if you have ghee, I think you should definitely use it when making this.
2 cups of beetroot (2 medium-sized beetroots)
2 cups of milk
1/2 cup of sugar
1-2 tbs of ghee/or coconut oil
1/4 cardamom powder
1/4 cup of nuts
Grate the beetroots. Add them to a non-stick pan and cook them with the milk at medium heat. You don't have to stir much at first but towards the end when the fluid is evaporating you need to stir continuously. Add the sugar, while there is still 1/4 cup of milk/fluid, visible in the gravy. You can use more sugar if you want to. Stir continuously and well till it thickens and lower the heat towards the end. Add the ghee or coconut oil, nuts and cardamom and mix. I used roasted almonds in the halwa. If you or anyone in the family is allergic to nuts, you could exclude it or use raisins instead.