INGREDIENTS
- 2 cups beetroot grated
- 3 tbsp coconut palm sugar
- 1/4 tsp green cardamom powder
- 1 cup milk (full fat)
- 1 tsp ghee
- cashews few, broken
HOW TO MAKE THE RECIPE
- Wash beetroots under running water. Peel the skin and grate them. A food processor eases the job of grating.
- Bring milk to a boil. Stir and lower the flame for the milk to boil further till it thickens a bit.
- Heat a pan with ghee, add nuts. Fry until the cashews turn golden. Set these aside.
- To the same pan, add beetroot and fry until it turns aromatic for about 2 to 3 minutes.
- Pour the thickened milk and cook till the milk is absorbed completely. By then the beetroot also gets cooked soft.
- Add sugar and cardamom powder. Stir. Ensure that beetroot is cooked before adding sugar.Sugar melts and moisture is released.
- Cook till the moisture evaporates. If you prefer a dry halwa, continue to cook further.
- Transfer beetroot halwa to serving bowls garnish with nuts.
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