Tuesday, January 5, 2010

Beetroot Halwa

Had been to Mysore over the weekend. Had a scrumptious lunch at the Metropole. One of the items on the dessert table was beetroot halwa. It was the star of the show. All of us loved it. So, soon after we were back home, I made it. Here's the recipe -

Beetroot - grated 2 cups (got 2 cups from 1/2 kg)
Sugar - 1 cup
Water - 1/3 cup
Milk - 4 tbsps
Ghee - 4 tbsps
Cardamom powder - 1 tsp

Wash, dry, peel skin & finely grate beetroot
Measure sugar & water into a pan
Heat till the sugar completely dissolves, add a few tsps of water if required
In a separate non-stick pan (kadai) heat 3 tbsps ghee
Add beetroot & saute for about a minute
Pour in the sugar / water mix
Sprinkle the cardamom powder
Stir occasionally, adding ghee as needed

You know the halwa is ready when it leaves the sides of the pan forming a ball. Don't wait till it gets very solid. This halwa sets well & solidifies as it cools.