Beetroot Halwa

 

“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.

Ingredients:

Beetroots	250 gms
Milk	1 cup (125ml)
Sugar	¾ cup
Ghee	2 tbsps
Almonds	7-8
Cardamom powder	½ tsp

Method:

1. Wash, skin and grate the beetroots and keep aside.
2. Soak the almonds in hot water for about 10-15 mins. Then, peel off the skin and cut the almonds lengthwise and keep aside.
3. 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.
4. Then add sugar and on a medium flame, stir continuously till the mixture becomes semi-solid.
5. Next add ghee and stir as before till the halwa leaves the sides of the vessel.
6. Add cardamom powder, mix well and remove from flame.
7. Garnish with almond pieces.
8. Serve hot or cold.

Beetroot - grated

Halwa - almost ready

Preparation time : 15 mins

Cooking time       : 30 mins

Serves: 3

Note:

• 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. 

Churm Oondo

Churm Oondo ('Oondo" Konkani word for laddus) is a typical Konkani sweet and this is the second easiest sweet next to "Sheera" that we all learnt from our mothers as we were growing up. The making of these "Oondos" (i.e. binding the mixture in the palm of your hand to form a laddu) can be done at leisure while watching TV (which I generally do). The whole family can also join in for  making these "Oondos" . However, take care to see that the size is uniformly maintained ! Or else you will have a container filled with Mamma Laddu, Pappa Laddu and Baby Laddus! That is how I learnt to prepare them at a very young age during our school vacations. My brothers too would volunteer to help but they would mostly help out in eating instead of making them !!

"ChurmOondo" apart from being tasty and easy to prepare, the ingredients needed for preparing them, are generally readily available in most homes.

This is also the second item from my "Diwali Sweets" platter. The third being Chocolate Fudge; the recipe for which has already been posted earlier in my blog.

Ingredients :

Wheat flour	2 cups
Besan (gram flour)	4 tbsps
Ghee (clarified butter)	4 tbsps
Raisins	2 tbsps
Cashew nut bits	2 tbsps
Cardamom powder	1 tsp
Powdered sugar	11/2 cups

Method:

1. Wash & fry the raisins and the cashew nuts bits in a little ghee.
2. Pour the remaining ghee in  frying pan, add besan (gram flour) and stir constantly on a medium fire till it gives a nice flavour, but take care to see that it does not turn brown.
3. Add the wheat flour and stir as before till the mixture becomes light brown in colour.
4. Remove from flame and allow it to cool down.
5. When it has cooled down, add powdered sugar, cardamom powder, fried raisins and nuts and mix well.
6. Take some of this powder in the hollow of the palm, press gently and prepare oondos or laddus or balls.
7. In this manner prepare all the laddus and store it in an airtight container.

Makes : 32 laddus

Note :

• The amount of  ghee can be varied. However, if lesser quantity is used, then the laddus will crumble easily. If more ghee is used, then the laddus will be more firm. So the quantity of the ghee can be used according to ones' choice.
• These last for a month when stored in an air-tight container.