Serves 4
Cooking Time: 40 min
A cousin of gajar halwa, this is slightly easier to make, very tasty, and quite offbeat too. Nice when you want to impress!
Ingredients:
2 medium-sized beetroots (¼ kg)
1 cup sugar
100 gm khoya, crumbled
¾ cup milk
2 tbsp ghee
Cardamom Powder
1 tbsp broken cashewnuts
1 tbsp raisins
Method:
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Peel and grate the beetroots.
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Heat 1 tbsp ghee in a thick-bottomed pan and add the grated beetroot.
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Sauté the beetroot for 5-10 minutes and then add the khoya
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Once the khoya is well integrated with the beetroot, add hot milk slowly.
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Stir and cook until it reaches halwa consistency, or until it releases ghee.
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Heat the remaining ghee and add the cashewnuts and raisins.
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When slightly brown, pour it over the halwa. Serve hot or cold.
Tip:If you want to hasten the cooking, sprinkle about a tablespoon of fine rava just after adding the milk. Rava absorbs the milk and thickens the halwa quickly.
