Ingredients
- 1 cup Beetroot , grated
- 1 cup Carrot (Gajjar) , grated
- 4 tablespoon Ghee , or butter
- 2 cup Milk , (full cream milk)
- 1/2 cup Fresh cream , (or khoya/mawa)
- 3/4 cup Sugar , (add it accordingly)
- 1 tablespoon Cardamom Powder (Elaichi)
- 6 Saffron strands
- 1 tablespoon Whole Almonds (Badam) , blanched
- 1 tablespoon Cashew nuts , broken
- 20 Sultana Raisins
Instruction
Step 1: We begin making Beetroot and Carrot Halwa Recipe by heating 2 tablespoon of ghee or butter in a heavy bottom pan, add broken cashew nuts, fry it to golden brown and keep aside.
Step 2: In the same remaining ghee, add grated carrot and beetroot and sauté them for 2-3 minutes on medium heat. Add milk and cook on medium heat until the milk condenses and evaporates making it thick.
Step 3: At this stage, add heavy cream/khoya and sugar. Stir well and simmer until it thickens again about 5 minutes.
Step 4: Stir in the saffron, cardamom powder, fried cashew nuts and raisins. Finally add in the remaining 2 tablespoons of ghee and stir to combine well. Garnish it with Blanched almonds.
Step 5: Serve the Beetroot and Carrot Halwa Recipe hot or chilled. Eat the way you love it, Enjoy!
Step 6: Serve the Beetroot and Carrot Halwa as a healthy dessert after your Delicious Sunday lunch or just have it as a snack during the evening.
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