Beetroot Halwa Topped With Nuts.

“Beetroot Halwa Topped with Nuts” ... Beetroot has immense health benefits and should be added into your diet. Beetroot Halwa is A delicious dessert that can be enjoyed with family and friends on festive occasion though is not as famous as it’s cousin Gajjar ka Halwa. It tastes delicious when served either hot or cold … You can also serve it with some hot puffed poories like I do and is sure to be loved by children … they taste awesome …

Beetroot Halwa is a delicious sweet dessert though it has unfortunately not reached the desire heights as much as that of carrot halwa which is fondly called ‘Gajjar ka Halwa’. Beetroot is sweeter than carrots and needs much less sugar than carrots. Both are actually tasty and have their own standing. Beetroot halwa is much easier to prepare as it is available all round the year and is much easier to grate too. It imparts a beautiful bright red color and is very pleasing to look at too. The same can be prepared into burfi and khadi too. Burfi is the softer version while khadi is harder and can be stored in airtight tins for a few weeks. To make halwa always use full fat milk, boiled and thickened a little bit or you can add in milk powder too. In this particular recipe I have used the milk powder. Using of milk powder and preparing the halwa is a short cut to using milk or khoya. I will be preparing the same using milk too and will post as and when possible, till then enjoy this halwa that is prepared in a jiffy.

** Peel off the skin about 500 gms of beetroot, wash under running water and then grate the beetroot and keep it ready aside. 

** Heat 1 tblsp of ghee on a thick bottomed kadai, when it melts add in the grated beetroot and fry well. Lower the heat and let cook in its own juice. This will take some time, say about 10-15 minutes depending upon the amount of water content in the beetroot.

** Add in 2 cups of sugar and mix properly. Keep the heat on medium flame till all the sugar melts and you get bubbles. Keep stirring. Lower the heat and cook until the beetroot starts drying up and almost starts leaving the sides. 

** Now add in 1 cup of milk powder and mix well. Cook till the beetroot starts leaving the sides of the kadai and starts coming together. The beetroot halwa is done. Remove from heat and keep it aside.

** In a small pan add in 2 tblsp of ghee, when it melts add in ½ cup of chopped cashew nuts when they turn slightly brown add then add in about ½ cup of pumpkin / watermelon seeds and 2 tblsp of cus cus and further fry all till they are evenly light browned. Add it immediately to the beetroot halwa along with half a teaspoon of cardamom powder and mix well. 

** “Beetroot Halwa Topped with Nuts” is done and ready to be served. You can serve it both hot or cold. If you want to serve it cold. Just put it in a airtight tin and put it the fridge to serve it later. Whichever way you choose to serve, serve it in individual bowls as dessert. You can also serve these with poori, they taste yumz.