Beetroot Halwa with Milk Powder
This beetroot halwa is one of the best summer desserts when served chilled. Creamy, delicious and a filling dessert that can even be served to toddlers or kids after school and is quite filling.
Servings Prep Time
3 5minutes
Cook Time
20minutes
Servings Prep Time
3 5minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Wash beetroots under running water. Peel the skin and grate them. A food processor eases the job of grating.
  2. Bring milk to a boil. Stir and lower the flame for the milk to boil further till it thickens a bit.
  3. Heat a pan with ghee, add nuts. Fry until the cashews turn golden. Set these aside.
  4. To the same pan, add beetroot and fry until it turns aromatic for about 2 to 3 minutes.
  5. Pour the thickened milk and cook till the milk is absorbed completely. By then the beetroot also gets cooked soft.
  6. Add sugar and cardamom powder. Stir. Ensure that beetroot is cooked before adding sugar.Sugar melts and moisture is released.
  7. Cook till the moisture evaporates. If you prefer a dry halwa, continue to cook further.
  8. Transfer to serving bowls and garnish with nuts. Best served chilled during summers and warm during winters.