BEETROOT HALWA

BEETROOT HALWA :

When i included this halwa in one of the menu; Many of my friends (chefs) came out with a big smile. They all found this dish as an interesting one. Normally beetroot is known for its salad use.

I decided to use beetroot for dessert by thinking it may give a twist to the clients. It did come out as a huge hit!. The colour was awesome ! Even kids were enjoying it.

Many of us must have heard this from our childhood that beetroot has been considered beneficial to the blood. There are few other beneficials too which am not going to discuss much deeper in this post.

BEETROOT HALWA :

Beetroot - 500 gms

Ghee - 5 tbspn

Sugar - 350 gms.

Cardamom - 4/5 No's

Milk - 75 ml.

Cashewnut - Few No's

Wash, Peel & grate beetroot. In a heavy bottomed vessel/ pan ; pour ghee & start cooking the beetroot till it becomes almost dry. Add sugar at this stage; all of a sudden you may notice that it has become bit thin. Dont worry but keep stirring it. In a short time it starts getting thicker. This happens because sugar at this stage is in 'soft ball consistency'. Add the milk at this stage. Keep stirring for a while more.

When it becomes bit thicker; add the melted ghee & keep stirring. Slightly roast the cardamom & powder it in a pestle along with little bit of sugar & sprinkle over the halwa at the end & mix it once.

[NOTE : Care to be taken while adding sugar/ milk/ ghee as the 'halwa' may start boiling at this stage & watch out your hands.]

Once the halwa starts leaving the pan; then transfer it to a greased tray or any other container.

Fry the cashewnut in little amount of ghee & sprinkle on top.

CHEF'S TIP : 1)The amount of sugar may slightly vary due to the sweetness of the beetroot.

2) If you want to use condensed milk instead of milk; it may become too rich but make sure to reduce the amount of sugar.

3) Almonds, Pistachio nuts can be used aswell.