My 99th recipe, “Beetroot Halwa”, a delicious and healthy Indian Sweet. While tomorrow is a big day, today is no less. I will be clicking the "Publish" button for the 99th time today and just one more click away to reach a grand century. There was absolutely no doubt on my mind regarding the recipe I had to post. Halwa was the one which made me popular among my FB friends. And it was about 1 year ago when I posted pics of this lovely beetroot Halwa on FB and I got positive reviews from my friends. It became one of the reasons that motivated me into starting a food blog. While I grew up, my mom used to make many sweets, however it was always made on special occasions or festivals. This beetroot halwa was the only sweet which she made frequently for me. Probably this is the most healthiest of all Indian sweets you would find and it was the easiest way for her to make me eat the healthy beetroot, which I would not have eaten otherwise. Not only is beetroot great for boosting stamina and making muscles work harder, it also contains potassium, magnesium and iron as well as vitamins A, B6 and C, and folic acid. A good enough reason for me to gobble upon an extra spoon of this delicious beetroot halwa 🙂
- Beetroot - 2 medium
- Water - ½ Cup
- Whole milk - 1 Cup
- Sweetened condensed milk - ¼ Cup
- Cardomom powder - ¼ tsp
- Sugar - ½ Cup
- Ghee - 3 Tbsp
- Cashew - 10
- Raisin - 10
- First wash, peel and grate the beetroot. It measured about 2 cups for me.
- Now heat a Cooker pan with 1 Tbsp of ghee, add the grated beetroot and saute for a minute. Now add the water, milk give a stir and cook for 1 whistle in medium flame. Turn off the flame and wait until the pressure subsides.
- Now open the lid, add the condensed milk, cardamom powder and again start cooking it in medium-high flame until the mixture becomes almost dry. Keep stirring at regular intervals to avoid a burnt bottom.
- Once it reaches the consistency, add the sugar and stir well. The halwa will become watery once again. Continue to cook stirring at regular intervals.
- Side by, heat a pan with the remaining ghee, add in the cashews and raisins and saute until the raisins puff up. By now the cashews will also turn golden brown. Turn off the flame and keep them aside.
- Once the halwa becomes almost dry, add in the fried cashews, raisins along with the ghee used. Continue cooking with continuous stirring for a few more minutes until the halwa starts leaving the sides of the pan. Turn off the flame and transfer to the serving bowl.
- Enjoy hot or warm or chilled. It would be wonderful with a scoop of vanilla ice cream.
Notes | FAQ
- Adding condensed milk will give you extra richness in taste. It is however optional to add.
- Do stir at regularly intervals to avoid burnt bottom. The whole cooking process has to be done in medium-high flame.
- If the ghee is not sufficient the halwa may stick to the pan. In such scenario, add extra ghee to get the desired consistency.
- Don't keep cooking the halwa for a long time after consistency is reached. The sugar will caramelize and halwa will become sticky and chewy.