Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, beetroot halwa. It is one of my favorites. For mine, I will make it a little 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 in the world. It is enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Beetroot halwa is something that I have loved my entire life. They’re fine and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook beetroot halwa using 6 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Beetroot halwa:
- Make ready 3-4 beetroot
- Get 1 cup full fat milk
- Make ready 1 cup sugar
- Make ready 1 tsp cardamom powder
- Prepare as required Dry fruit
- Get 2 tbsp ghee
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.
Instructions to make Beetroot halwa:
- Grate beetroots.
- Then heat pan and put beetroot. Roast until beetroot dry then add ghee.than roast now add milk and cardamom powder and cooked 15 min until dry.
- Put dry fruit and halwa is ready.
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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