Beetroot Halwa is a rich, vibrant, and flavorful Indian dessert made by simmering grated beetroot with milk, sugar, and ghee until it becomes soft and indulgent. This halwa has a unique earthy sweetness from the beetroot and is balanced by the creaminess of the milk and richness of the ghee. The addition of cardamom and nuts elevates its flavor, making it a perfect treat for special occasions or a comforting dessert to enjoy at home.
Ingredients:
- 2 cups grated beetroot
- 1 ½ cups full-fat milk
- ½ cup sugar (adjust to taste)
- 3 tablespoons ghee (clarified butter)
- 1 teaspoon cardamom powder
- 10-12 cashews
- 10-12 almonds, chopped
- 2 tablespoons raisins
- A pinch of saffron (optional)
Instructions:
- Grate the Beetroot: Start by peeling and grating the beetroot. Set it aside.
- Cook the Beetroot: Heat 1 tablespoon of ghee in a heavy-bottomed pan over medium heat. Add the grated beetroot and sauté for 5-6 minutes until the raw smell disappears.
- Add Milk: Pour in the milk and bring the mixture to a boil. Once it starts boiling, reduce the heat and simmer, stirring occasionally, until the milk is almost fully absorbed by the beetroot. This should take about 15-20 minutes.
- Add Sugar: Stir in the sugar and continue cooking. The sugar will release some moisture, so cook until the halwa thickens again and begins to leave the sides of the pan.
- Add Ghee and Nuts: Stir in the remaining ghee and continue cooking for a few more minutes. In a separate small pan, heat 1 teaspoon of ghee and fry the cashews, almonds, and raisins until golden brown. Add the fried nuts and raisins to the halwa.
- Finish with Flavorings: Stir in the cardamom powder and saffron, if using. Mix well and cook for another 2-3 minutes.
- Serve: Serve the Beetroot Halwa warm, garnished with additional chopped nuts if desired.
Enjoy this delightful and colorful dessert that not only looks stunning but also offers a perfect balance of sweetness and richness!
