Beetroot Halwa – Winter Special

Step 1: Prepare Beetroot

Peel the skin off 700 grams of beetroot. After peeling, grate the beetroot using the larger holes of a grater. You should get approximately 1/2 kilo of grated beetroot.

Step 2: Reduce Milk

In a thick-bottomed pan or non-stick pan, add 2 tablespoons of water. Pour in 1/2 liter (500 ml) of full-fat milk. Bring the milk to a boil and then reduce it by stirring continuously until it thickens to about 125 ml (1/4 liter). Scrape down the sides of the pan frequently to incorporate the cream back into the milk. The milk will turn a light brownish color. Once reduced, set aside.

Step 3: Fry Cashews

In a separate thick-bottomed pan, melt 3 tablespoons of ghee. Add 2-3 tablespoons of cashews and fry them until they turn golden brown. Once fried, remove the cashews and set them aside.

Step 4: Sauté Beetroot

Add the grated beetroot to the remaining ghee in the pan. Sauté the beetroot on medium flame, stirring occasionally, for about 18-20 minutes. Continue frying until the raw smell of the beetroot disappears and all the moisture evaporates. The beetroot should look slightly shrunken and darker.

Step 5: Cook with Sugar

Once the water from the beetroot has completely evaporated, add 125 grams (approximately 3/4 cup) of sugar. Mix well and continue cooking. The sugar will melt and form a syrup, making the mixture sticky. Cook until the syrup thickens and coats the beetroot.

Step 6: Add Reduced Milk and Khoya

Pour in the previously reduced milk. Add 125 grams of unsweetened khoya (milk solids). Mix everything thoroughly and continue to cook on medium-low heat, stirring constantly, until the khoya melts and the halwa thickens to a desired consistency. It should be rich and well-combined.

Step 7: Finish and Serve

While the halwa is cooking, crush the seeds from 4 green cardamoms into a coarse powder. Add the crushed cardamom powder to the halwa. Finally, add the fried cashews. Mix everything well. Your delicious beetroot halwa is ready to be served warm.

• Always grate beetroot using the larger holes of the grater for a better mouthfeel in the halwa.

• Slow-cooking the beetroot in ghee is crucial to remove its raw smell and enhance flavor.

• Serve the halwa warm for the best taste. If serving later, microwave for 15-20 seconds.

• If unsweetened khoya is unavailable, use sweetened khoya and adjust the amount of sugar accordingly.