Ingredients
- Beetroot adds color to any Diwali table. Its gorgeous hue is enhanced by a touch of silver or gold dust.
- I prefer to use thickened milk to make Halwa because its speeds up the cooking process. In Indian in hot October weather milk, can sometimes split when overcooked.
- SERVES 8-9
- INGREDIENTS
- • 1 KG RED BEETS, WASHED
- • ½-3/4 CUP SUGAR (TO TASTE)
- • 2 TABLESPOONS GHEE
- • ½ CUP RABDI AT ROOM TEMPERATURE
- • 100 GRAMS MAWA
- • ½ TEASPOON GREEN CARDAMOM SEEDS, POWDERED
- GARNISH
- • 2-3 TABLESPOONS LIGHTLY TOASTED CASHEW AND ALMOND PIECES
- • GOLD OR SILVER FOIL (OPTIONAL)
Instructions
- • STEAM THE BEETS ABOUT 20 MINUTES UNTIL TENDER.
- • COOL THEM AND PEEL. GRATE THE BEETS USING A GRATER ON A MEDIUM PLANE.
- • HEAT GHEE IN A LARGE NON-STICK SKILLET ON MEDIUM HEAT. ADD BEETS, ONE CUP WATER AND SAUTE 4 MINUTES. ADD ½ CUP SUGAR AND CONTINUE TO SAUTE 10 MINUTES UNTIL LIQUID BEGINS TO DRY UP AND MIXTURE REDUCES IN VOLUME.
- • TASTE BEETS FOR DONENESS. THEY SHOULD BE SOFT. IF NOT ADD SOME WATER AND CONTINUE COOKING.
- • LOWER FLAME, ADD RABDI AND STIR WELL.
- • COOK ANOTHER 7 MINUTES ON LOW HEAT UNTIL MIXTURE BEGINS TO THICKEN.
- • ADJUST SUGAR TO TASTE.
- • STIR IN CARDAMOM. STIR IN MAWA. MASH THE MAWA INTO THE HALWA USING A FORK AND COOK 3-4 MINUTES. TASTE AGAIN FOR SUGAR AND ADJUST. SWITCH OFF FLAME.
- • GARNISH WITH NUTS AND GOLD FOIL. SERVE WARM
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