Halwas are always wonderful to make and they get done so quickly. In fact when you have some unexpected guests and you don't know what to make, well never worry you can always whip out a halwa in a jiffy! For many years, I always thought halwas from vegetables can only be good with carrots. I never attempted with anything else. Coming to sweets, it never consumed much at home. I don't' really like sweets but yeah occasional indulgence does happen.
Also after an innovative attempt at making a halwa with Papaya, I thought I should make a series of halwas with all vegetables and fruits. So you will end up seeing all different types of halwas with vegetables and fruits. Well, I know what you are thinking, but then these are something that makes a good dessert for kids, so I am for it!
With konda, I am never sure which one she will like. And with the boys, if one eats, the other one makes a point not to touch it. So I am having my fingers crossed, wondering who will finally eat this. When Peddu was watching Mr. Beans last week, where Mr. Bean was running around with a baby, I taught him to say "Chinna Pappa". So he comes running to us and pulls our cheeks and with pouting lips, says "Chiina Paapa". I will have to remember to record that soon, these days he is learning words so fast that he changes it within a week.
Coming to this Beetroot Halwa, there is no hard and fast rule for making this halwa. It can be done almost as Carrot Halwa, but this is made a little differently. Athamma gets all excited when I tell her that we are going to cook new dishes, so this is her innovation. Normally I make it roasted in ghee and then cook as Carrot Halwa, but Athamma pressure cooked it and then wanted it to be made as Halwa.
Beetroot grated - 1 cup
Sugar - 3/4 cup or less, since beets are sweet.
Milk - 4 tbsp
Cardamom powder - a pinch
Ghee - 2 tsp
Roasted Nuts for garnish
Method to prepare:
Grate Beets and pressure cook till tender. Keep it aside.
Roast the nuts like cashew and badam and keep aside.
Melt sugar in a pan till it's all done, then add in the cooked beets, milk, cardamom powder and simmer for 5 mins.
Then add ghee and cook on high till the beetroot starts leaving the sides.
Finally, garnish with roasted nuts.