Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, beetroot halwa. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Beetroot halwa recipe with step by step photos. Beetroot halwa is a slow-cooked dessert made with grated beetroots, milk, sugar, cardamom and dry fruits. This is one of those halwa which I have.
Beetroot Halwa is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are nice and they look wonderful. Beetroot Halwa is something that I’ve loved my entire life.
To begin with this recipe, we must prepare a few ingredients. You can have beetroot halwa using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot Halwa:
- Get 4 cup beetroot (grated)
- Prepare 1 cup milk
- Get 1/4 cup sugar (powdered)
- Make ready 1/2 cup Khoya(Mawa)
- Get 2 tbsp ghee
- Take 6 cashewnut (chopped)
The vibrant humble beetroot merges well with ghee (clarified butter), milk. Beetroot Halwa - a delicious dessert prepared from nutrition rich beetroot, has a rich and creamy texture and tastes similar to Carrot Halwa (Gajar Halwa). Beetroot Halwa (beetroot ka halwa) is a delicious Indian dessert prepared with beetroots. It is easy to prepare and tastes great.
Steps to make Beetroot Halwa:
- In a pan, add ghee and grated beetroot. Saute for 2 minutes.
- Add milk, stir well. Close the lid and cook for 10 minutes.
- Add powdered sugar, khoya and chopped cashewnut. Mix well.
- Garnish with chopped dryfruits. Serve.
Even those who hate beetroots will love this delicious halwa. Home » BEETROOT RECIPES » Beetroot halwa recipe The first time I tried beetroot halwa, it was total disaster, I ended up in making. Beetroot Halwa is a delicious fudge-like pudding that is made from grated beetroot stewed in milk and spiced with cardamom. Beets are highly nutritious and great for cardiovascular health.
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