Beetroot ka halwa (beetroot indian pudding) Recipe

Cooking Directions

• STEP 1.Peel and grate the beetroot, and set it aside.
• STEP 2.In a pan, heat ghee and add the grated beetroot. Cook it on medium heat until it becomes soft and the raw smell disappears.
• STEP 3.Add milk to the pan and cook until the beetroot is fully cooked and the milk has reduced.
• STEP 4.Add sugar and cardamom powder to the pan and mix well. Cook for a few more minutes until the sugar is dissolved and the halwa thickens.
• STEP 5.Garnish with chopped nuts like almonds and pistachios.
• STEP 6.Serve the beetroot ka halwa warm and enjoy!

Cooking Tips

• Make sure to use fresh and tender beetroot for the best flavor and texture.
• You can adjust the amount of sugar according to your taste preference.
• For a richer flavor, you can add a tablespoon of khoya (milk solids) to the halwa.
• You can also add a pinch of saffron strands soaked in warm milk for a beautiful aroma and color.

Storage and Serving

• Beetroot ka halwa can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheat the halwa in a microwave or on the stovetop before serving.
• Serve the halwa as a dessert after a meal or as a sweet treat during festivals and celebrations.