Beetroot Halwa

Ingredients

• 2 cups grated Beetroot (large)
• 1 cup Fat Milk (to have an extra creamy flavour, 11/2 cups milk can be added)
• 3 tablespoon Sugar (add or reduce according to the taste)
• 1/8 teaspoon powdered Cardamom
• 2 tablespoons chopped Cashew Nuts
• 2 tablespoon Ghee

Instruction

Step 1: Take two large-sized beetroots and rinse them in water properly. Peel them and cut from the bottom.

Step 2: Grate them with the grater and make sure to get thicker strands (Use side with larger holes).

Step 3: Take a heavy bottom pan or kadhai and pour 1/2 tablespoon of ghee into it. Heat it for 3-4 seconds and add chopped cashew nuts and stir them on a light flame until they become light brown.

Step 4: Transfer them to a different container and keep aside.

Step 5: Add grated beetroot in the same pan or kadhai.

Step 6: Over a medium flame, Sauté it for about 7-8 minutes. Pour milk after that

Step 7: Keep on stirring the mixture over a medium flame until it gets thick. Make sure it doesn’t get stick to the pan in the bottom. Stir well.

Step 8: When the Halwa starts getting thick, add sugar to it.

Step 9: When sugar starts melting, the mixture turns out to be watery. Stir and cook until it becomes thick. Cook it over the medium flame.

Step 10: Add the remaining ingredients- ghee, roasted cashew nuts and cardamom powder to the mixture, adding a final touch to the Halwa.

Step 11: Cook max for 2-minutes and stir well. Your Beetroot Halwa is ready to serve now. Serve either warm or chilled as per your choice.