Grated Beetroots cooked with Milk and Cardamoms
Halwa is not technically an Indian dessert but arrived here with the Arab traders! But today, it is more Indian than any other dessert. Usually the Halwa is made with flour but many grated vegetables too form a base for halwa. Here is one such recipe that scores high both on taste and health factors!
- 1kg beet root, grated
- 200g Sugar
- 200g Khoya
- 1/2 cup Milk
- 1tsp Cardamom powder
- 2tbsp Desi Ghee
- 1tbsp chopped nuts
- 2 leaves Silver foil (optional)
- Peel and grate the beetroots.
- Heat the milk and the grated beetroots in a pan.
- When it comes to a boil, reduce to a simmer.
- When the beetroot begin to soften, add the sugar and cook over low heat till the sugar is dissolved and beet roots acquire a glazed look.
- Cook on a low flame till most of the moisture is evaporated.
- Add ¾ of the khoya, the cardamom powder, mix well and cook for another 3-4 minutes.
- Heat the oil in a pan and lightly fry the nuts.
- Crumble the remaining khoya with your fingertips.
- Serve hot garnished with crumbled khoya, nuts and silver foil.