We all have heard of the famous Bollywood dessert Gajar (Carrot) Halwa. Today, I made Beet Halwa the same way I cook Gajar Halwa. Beetroot (Beta vulgaris), a root vegetable is also known as table beet, garden beet, red beet, beet or chukandar in Hindi.
Grated Beetroot/Chukandar - 2 cups
Milk - 3 cups
Sugar - about 2 tbsp
Ghee/Clarified Butter - 2 tbsp
Green Cardamom/Elaichi - 2 pods
Cashews, Pistachios - 3 each
How to make Beetroot Halwa:
- Peel the beetroot skin and grate it. Crush the cardamom seeds to a fine powder in a mortar pestle. I prefer freshly ground cardamom as it is more aromatic. You can use nutmeg/jaiphal or vanilla extract if you like.
- Heat ghee in a thick bottom pan. Add beetroot and saute for about 5 minutes at low flame.
- Now add milk to the sauteed beets and cook it until milk evaporates. Milk adds a nice creaminess and also softens the beets. You can add more milk if you like or use condensed milk to save some time.
- Lastly, add sugar and cardamom. Continue cooking until sugar dissolves and you get the desired consistency. For Burfi, make sure you cook until all the moisture is lost. Beetroots are a good source of natural sugars, add more or less sugar to suit your taste.
- Garnish with whole or chopped nuts and serve hot or chilled. If you like Burfi, grease a plate with few drops of ghee and spread the Beet Halwa while its hot. Refrigerate for an hour or two and cut it into squares. Store the leftover Halwa in a refrigerator.