Halva or halwa is a sweet or dessert, mostly made using flour, semolina, lentils, nuts or grated veggies like carrot, pumpkin, gourd. Carrot halwa, bottle gourd halwa, moong dal halwa, kasi halwa, pumpkin halwa are some of the commonly made Indian foods. A halwa can be prepared with milk or without milk. To give a rich taste, even condensed milk can be used. To make this beetroot halwa I have used full fat milk. Boiled it on a low flame to thicken a bit to bring a rich taste. Then added to the beetroot. This way the beetroot is also not over cooked. However you can also make beetroot halwa without milk or it can also be made using almond milk or any other vegan milk. For more beetroot recipes, you can also checkBeetroot RiceAndhra Beetroot ChutneyBeetroot Curry
How to make Beetroot Halwa (Stepwise Photos)
1.Rinse 300 grams Beetroots under running water. Peel and grate them. I did it in the food processor. You can also hand grate it. 2. Pour 2 tablespoons ghee to a heavy bottom pan or pot and heat it. Fry 10 to 15 split or chopped cashews until golden and set them aside. To the same pan, add beetroot and begin to saute for 4 mins. 3. Pour 1½ cup milk or 100 to 120 ml condensed milk. I prefer to use milkmaid for the flavor and rich texture it adds. 4. Mix everything well. If using condensed milk, add ¼ cup milk. Mix well and cook covered on a low heat for 3 to 4 minutes. Make sure the milk doesn’t overflow during this time. 5. After 3 to 4 minutes, beets will release a lot of moisture. Regulate the flame to medium and cook until most of the moisture evaporates. When you see the beetroot has soft cooked, add ¼ to ⅓ cup sugar if using. Avoid sugar if using condensed milk. You will see the sugar melts and the beetroot halwa becomes gooey again. Just continue to cook until the halwa thickens. Add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract. Turn off the heat and let the halwa rest for a while. If you want to serve it chilled, refrigerate it for a while. Garnish beetroot halwa with cashews. Related Recipes
