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Beetroot Halwa

Brighten your Winters with this  scrumptious and vibrant Indian sweet / dessert prepared with the Magnificent Reddish Pink colored Beetroot, Clarified Butter, Full cream milk, khoya, sugar , flavored with green cardamom powder, served piping hot garnished with slivered pistachio nuts and almonds. Apply silver leaf to give a Royal look.

 

Preparation Time: 15 minutes

Cooking Time: 50 minutes

Serves- 02

Ingredients and Quantity:

Beetroot, grated- 1 ½ cups

Clarified Butter (Desi Ghee)- 1 ½ tbsp.

Full-Cream Milk- 1 ½ cups

Khoya (Mawa), grated- ½ tbsp.

Sugar- 02 tbsp.

Green Cardamom powder- 1/4th tsp.

For the Garnish:

Pistachio nuts, blanched , peeled & slivered- 02  tsp.

Almonds, blanched , peeled & slivered- 02 tsp

Silver leaf (Chandi Ka Varq) -01 sheet (Optional)

Method:

In a heavy bottomed non-stick pan, add ghee, add the grated beetroot and cook on a slow flame till its moisture reduces.

Add boiled milk, let it cook on a medium flame approx.. 20 minutes.

Stir occasionally.

When the milk reduces to 80 %, add grated khoya, sugar and cardamom powder.

Cook till the milk is completely absorbed and khoya and sugar blends completely.

Switch off the flame.

Serve hot with silver leaf applied, garnished with slivered pistachio nuts and almonds.

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