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» Beetroot Halwa Recipe
Beetroot Halwa Recipe
500 grams beetroot, about 3 cups grated beetroot
3 cups full fat whole milk
6 tbsp organic unrefined cane sugar or regular sugar - adjust as required
3 tbsp ghee
5-6 cardamom crushed and powdered finely in a mortar-pestle (about ⅓ tsp cardamom powder)
15 to 20 whole cashews
1 tbsp golden raisins (optional)
Wash, peel and grate the beetroots.
In a kadai or pan mix milk and grated beetroot.
On a low to medium flame, bring the whole mixture to a boil and then simmer and keep on stirring at intervals when mixture comes to boil.
The grated beetroots will cook in the milk and the milk will start to reduce and evaporate.
When the milk has 75% to 80% condensed, add the ghee, sugar to the halwa mixture.
Mix well and continue to simmer and cook on a low flare.
Do keep on stirring the beetroot halwa in between.
Towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated.
Switch off the burner.
Serve beetroot halwa hot, warm or you can also serve it as cold.
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