Beetroot Halwa is a traditional Indian recipe for a classic sweetmeat, often served during Diwali, made from beetroot cooked to a thick paste in sweetened milk that's flavoured with cardamom and served topped with cashew nuts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Beetroot Halwa.
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Beetroot Halwa a Classic Indian recipe for a sweetmeat, often served during Diwali, made from beetroot cooked to a thick paste in sweetened milk that's flavoured with cardamom and served topped with cashew nuts.
Heat 2 tsp of the ghee in a pan, add the grated beetroot and stir-fry gently over medium heat for about 6 minutes, or until the beetroot has softened and all the excess moisture has evaporated away.
Now stir in the milk and continue to cook over medium heat, stirring occasionally, until all the milk has been absorbed and the beetroot is cooked and tender.
Now stir in the sugar, ground cardamom and mix well to combine. Stir in the left-over ghee and continue to cook, stirring constantly, for 5 minutes, or until the mixture becomes thick enough to leave the sides of the pan as you stir.
In the meantime, lightly toast the nuts.
Turn the halwa into a shallow bowl, scatter over the nuts and serve warm.
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