beetroot halwa recipe😋#cooking #beetroot# halwa

Ingredients Beetroot: 500g (approx. 3–4 medium), peeled and grated Milk: 3 cups full-fat milk (or 1½ cups milk + ½ cup condensed milk for a richer taste) Ghee: 3 tablespoons Sugar: 6 tablespoons (adjust based on the natural sweetness of the beets) Flavorings: ½ teaspoon cardamom powder and a few saffron strands (optional) Nuts: 15–20 cashews or almonds, chopped Step-by-Step Instructions Step-by-Step Instructions Sauté Beetroots: Heat 1 tablespoon of ghee in a heavy-bottomed pan or pressure cooker. Add the grated beetroot and sauté for 5–8 minutes on medium heat until the raw, earthy smell disappears and they soften slightly. Cook with Milk: Pour in the milk. Bring to a boil, then lower the heat and simmer. Stir occasionally, scraping the sides of the pan as the milk reduces. Quick Tip: For a faster version, pressure cook the beetroot and milk for 1–2 whistles before continuing. Add Sweetener: Once the milk has reduced by 75–80% and the beetroots are fully soft, add the sugar and the remaining ghee. The mixture will become runny again as the sugar melts; continue cooking and stirring until it thickens and begins to leave the sides of the pan. Finish & Garnish: Stir in the cardamom powder and fried nuts. Cook for another 2 minutes until the halwa is glossy. Serve: Enjoy hot, or chill it in the refrigerator to serve cold like a pudding.