This creamy, rich dessert is made with four main ingredients – beetroot, milk , ghee and sugar.
- 1 kg beetroot
- 500 mLs milk
- ¼ cup jaggery you may replace it with sugar
- ¼ cup ghee
- Small pinch cardamom powder
- 2 tbsp cashew chopped, for garnish
- 2 tbsp almonds chopped, for garnish
Wash the beetroot thoroughly and peel them. Grate them using a food processor or box grater
Heat a thick bottom pan or skillet and add 1 tbsp ghee
In the same pan, add the grated beetroot and fry for 5-6 minutes, until it starts to wrinkle
Add milk and bring to boil. Simmer and cook beetroot in milk
Stir occasionally and continue cooking until the milk almost dries up. This takes 45-50 minutes
Add sugar or jaggery and stir. Cook for another 10-15 minutes until the sugar dissolves completely and the halwa starts to thicken up
Add the remaining ghee and mix well. Increase flame to dry out any excess liquid
Add the cardamom powder and chopped nuts. Mix well.
Amount Per Serving
Calories from Fat 45
% Daily Value*
Saturated Fat 3g19%
Vitamin A 76IU2%
Vitamin C 3mg4%
* Percent Daily Values are based on a 2000 calorie diet.