A Diwali special that combines traditional sweets with fall produce
Diwali desserts need not be the same preparations we have cooked for years. This recipe is a twist on the classic halwa, but with the added benefits of beetroot and no wheat (vegetable in a dessert!).
Beetroot halwa can be easily made at home, but it’s still indulgent, and will add sweet joy to your celebrations.
Team SEEMA wishes you Happy Diwali!
Beetroot Halwa
Recipe courtesy: Chef Abhijeet Thakrey of Taj City Center, Gurugram
Ingredients
Beetroot, rinsed, peeled, and grated 17 oz
Full fat milk 3 cups
Sugar 6 tablespoons
Ghee 3 tablespoons
Green cardamom 3-5 pieces
Cashews 15-20
Green raisins 15-20
Method
In a deep, thick-bottomed pan, combine milk and grated beetroot.
On low-medium flame, bring the whole mixture to boil, then let it simmer. Keep stirring at intervals when the mixture comes to a boil, and while it simmers.
The grated beetroot will cook in the milk and the milk will begin evaporating.
When the milk has reduced by 75-80 percent, add the ghee and sugar to the mix.
Keep stirring and let it continue to simmer on a low flame.
Add the cashews, cardamom powder and raisins. Simmer till all the milk has evaporated, then switch off the burner.
Serve hot, warm, or chilled.
