Beetroot Halwa - Vidya Pai
Ingredients
2 cups grated beetroot grated1 cup milk
1 1/2 cups sugar
1 teaspoon cardamom powder
1 tablespoon sliced pistachios
1 tablespoon broken cashew nuts
1/4 cup ghee
Method
Heat a tablespoon of ghee in a small pan; roast the cashewnuts and keep aside.In a heavy bottomed pan; heat the remaining ghee. Add the grated beetroot and saute for about 5 minutes on medium heat. To this add the milk and allow the mixture to come to a boil. Once it comes to a boil, simmer the heat and allow the beetroot to cook in the milk until all the milk gets absorbed and evaporated.
Once all the liquid is evaporated, add the sugar and cook until all the sugar is dissolved and gets well combined with the beetroot. Finally stir in the cardamom powder, roasted cashew nuts and the pistachios and stir on medium heat for a couple of minutes. Serve warm.
Ingredients
2 cups grated beetroot grated1 cup milk
1 1/2 cups sugar
1 teaspoon cardamom powder
1 tablespoon sliced pistachios
1 tablespoon broken cashew nuts
1/4 cup ghee
Method
Heat a tablespoon of ghee in a small pan; roast the cashewnuts and keep aside.In a heavy bottomed pan; heat the remaining ghee. Add the grated beetroot and saute for about 5 minutes on medium heat. To this add the milk and allow the mixture to come to a boil. Once it comes to a boil, simmer the heat and allow the beetroot to cook in the milk until all the milk gets absorbed and evaporated.
Once all the liquid is evaporated, add the sugar and cook until all the sugar is dissolved and gets well combined with the beetroot. Finally stir in the cardamom powder, roasted cashew nuts and the pistachios and stir on medium heat for a couple of minutes. Serve warm.
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