Beetroot Halva

Beetroot halwa – A simple and delicious dessert prepared from nutritionally rich beetroot, rich creamy texture from mava, nice flavor and aroma from Ghee.

My son used to love eating boiled beets as an early toddler, he would eat nothing but beets for lunch and dinner. Though things have changed lately, he won’t even touch beets… I guess he has eaten his quota of beets already! That is when I thought of introducing him to beetroot halwa and guess what, there is no looking back!! I still keep mixing grated beets to various food that he eats which he will nibble on, but this halwa he will gobble a big bowl without a word in no time and ask for seconds.

Though this halwa is not as popular as carrot or dudhi halwa, it is very nutritious and healthy. What I really love about this halwa is its beautiful color and moist texture. You will still taste the beets but the flavor of beetroot is mellowed down just enough to make it taste delicious. I bet you won’t stop eating this even if you are not a great fan of beets. 

Beet halva

Ingredients: 

  • 1 kg Beetroot, grated 
  • 1 lit Milk
  • 2 tablespoon Ghee 
  • 250 gms Mava, grated (also called Khoa- concentrated milk solid, readily available in Indian Grocery store)
  • 1½ cup Brown sugar (can use white sugar, adjust sweetness as per your taste)
  • Rasins and chopped Nuts for garnishing
  • ¼th teaspoon Nutmeg (optional)

How To:

  • Heat a deep pan, add ghee, grated beetroot and milk. Mix well, cover and cook on medium flame for about 15 mins stirring occasionally in between.
  • Remove the lid and cook for about 30 mins, stirring occasionally so that it does not stick to the pan.
  • Add grated mava and sugar, mix well and cook for about 30 mins on medium-low heat till the halva looses all its moisture and is completely dried up.
  • Garnish it with Rasins and chopped nuts and nutmeg.

Note:

  • Towards the end of the cooking process due to lack of moisture halva will stick to the pan, so you will need to stir it more often and also reduce the heat to low.
  • You will know that it is done when the halva leaves the sides of the pan forming a big lump and will be totally dry.
  • Halva becomes less sweet the next day so adjust sweetness per your requirements.

 

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