• 500 grams beetroot or about 3 cups grated beetroot
• 3 cups full fat whole milk
• 6 tablespoon regular sugar or organic unrefined cane sugar – adjust as required
• 3 tablespoon ghee
• 5 to 6 green cardamom crushed and powdered finely in a mortar-pestle – OR about ⅓ teaspoon cardamom powder (choti elaichi powder)
• 15 to 20 whole cashews (kaju)
• 1 tablespoon golden raisins (kishmish) – optional
Instructions for Beetroot Halwa (1 CUP = 250 ML)
1. Rinse, peel and grate the beetroots.
2. In a kadai or deep thick bottomed pan combine milk and grated beetroot.
3. On a low to medium flame, bring the whole mixture to a boil and then simmer.
4. Keep on stirring at intervals when the mixture comes to a boil and later simmers.
5. The grated beetroots will cook in the milk and the milk will start to reduce and evaporate.
6. When the milk has 75% to 80% reduced, add the ghee, sugar to the halwa mixture.
7. Stir well and continue to simmer and cook on a low flame.
8. Do keep on stirring the beetroot halwa in between.
9. Towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated. switch off the burner.
10. Serve beetroot halwa hot, warm or you can also serve it cold.