Thursday, August 13, 2009

Beetroot Halwa


Beetroot - 3 cups, grated
Milk - 1 1/2 litres
Sugar - 1 1/2 cups
Cardamom powder - 1 tsp
Cashew nuts - 10
Raisins - 10
Ghee - 1/2 cup


1. In a heavy bottomed vessel, add grated beetroot and milk.
2. Let it boil until the milk condenses.
3. Add sugar and keep stirring continuously.
4. Add cardamom powder.
5. Heat ghee, add cashew nuts and raisins, saute for a minute on low flame.
6. Add this to halwa and mix well.
7. Continue stirring until the halwa does not stick to your finger when touched.
8. Turn off the heat.
9. Serve hot(you can preserve this for 2 days or refrigerate for 4-5days)


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