“Yugadi” or "Ugadi" is round the corner. So, here’s wishing you all – readers/viewers, friends and family members, A Very Happy and Prosperous “Yugadi”.
This is my first attempt at making beetroot halwa and that too not by choice but by chance !
Actually, I wanted to make carrot halwa but soon found out that I did not have enough of them. Instead I had beetroots. So that’s how I landed up making Beetroot Halwa using the same method and ingredients that I normally use for making Carrot Halwa. But the end result was fantastic!
It tastes good either hot or cold.
Beetroot Halwa garnished with Almond pieces
Beetroot Halwa served with vanilla ice-cream
If serving cold, form the halwa into any shape you desire and serve it with ice-cream. I used vanilla ice cream. Try it out and see for yourself.
1 cup (125ml)
- Wash, skin and grate the beetroots and keep aside.
- Soak the almonds in hot water for about 10-15 mins. Then, peel off the skin and cut the almonds lengthwise and keep aside.
- In a non-stick kadai/wok, add milk, grated beetroot and almonds pieces (keep a few for garnishing) and boil it on medium flame till the beetroots are cooked.
- Then add sugar and on a medium flame, stir continuously till the mixture becomes semi-solid.
- Next add ghee and stir as before till the halwa leaves the sides of the vessel.
- Add cardamom powder, mix well and remove from flame.
- Garnish with almond pieces.
- Serve hot or cold.
|Beetroot - grated|
|Halwa - almost ready|
Preparation time : 15 mins
Cooking time : 30 mins
- For garnishing, you may use any dry-fruits (cashews, pistachios or raisins) of your choice.
- Halwa will last for more days when stored in an air-tight container and refrigerated.