Finally, I got this right. I have been trying to get a good halwa for a while now. Now that I have the recipe seems quite simple. It is actually. The only, slightly not so simple part, is that the halwa needs take about an hour to cook and constant monitoring. But it is totally worth it.
Beetroot is scraped and the shreds are cooked in milk. Sugar is added for the sweetness while cardamom powder is added for flavor. The halwa needs to be slowly cooked for about an hour. The beetroot halwa has to be thick & moist. It should not become too dry and it should also not be too wet and runny.
Grate the beetroot into shreds
Slightly dry roast the grated beetroot
Add milk & cook the beetroot before adding sugar & cardamom powder
Keep the flame on till the beetroot comes together
Beetroot Halwa Recipe
- Beetroot: 500 gm
- Milk: 3 cups (3/4 liter)
- Ghee / Clarified butter: 3-4 tbsp
- Sugar: 6-8 tbsp
- Cardamom powder: 1/2 tsp or 5-6 full cardamom pods
- Cashews: 12-15
- Skin & grate the beetroot using a grater or a food processor
- If you don’t have the cardamom powder available then skin the cardamom pods and grind the inner black seeds using a mortar & pestle
- Split the cashews in halves
- Heat a thick wok and melt the ghee
- Add the grated beetroot and stir. Reduce the flame to low and cook for five minutes
- Slowly add the milk and mix well. Keep the flame low, keep stirring and cook for 10 mins
- Add the sugar and cardamom powder and mix well
- Cook for a further 30 mins and keep stirring. The volume will reduce & the halwa will come together
- Add the cashews & mix well
- The halwa will take a further 10-15 mins. The halwa has to be thick & moist.
- Serve hot