Beetroot halwa, an easy Indian dessert made with grated beets cooked in milk and sugar, topped with cashews and flavoured with dry ginger and cardamom powder.
Peel and grate the beets using a fine grater. You can also use a food processor.
In a heavy bottomed pan or Kadai, heat 1 tablespoon ghee on medium high flame. Roast the cashews until it becomes golden brown. Remove and keep aside.
(1) If the beets are fresh and tender (in season):
Add the grated beets, milk and water on an open heavy bottomed pan or kadai. Cook on medium high flame until the beets become soft for about 12-15 minutes. Then proceed from step 4 onwards.
(2) The second way is to cook the beets in a pressure cooker for about 10 minutes on medium flame or 3-4 whistles (Indian pressure cookers). Add the beets to the heavy bottomed pan along with any remaining liquid and then proceed from step 4 onwards.
Once the beets are completely cooked and the liquid is evaporated, add the sugar and mix it well. Keep stirring until the sugar dissolves completely and the mixture becomes thick. In between check for sweetness and add more sugar if needed.
Once the mixture gathers into a whole mass, add fried cashews or almonds and cardamom powder, ginger powder (if using) and mix well. Turn off the stove.
Serving Beetroot Halwa: Serve it warm or at room temperature. It can be had as a dessert or as an evening snack.
Beetroot Halwa https://www.themagicsaucepan.com/desserts/beetroothalwa