BEETROOT HALWA

Ingredients

• 2 cups grated beetroot (packed down gently)
• 1/4 cup sugar
• 1 cup milk
• 3/4 cup milk powder
• 3 tbsps fresh cream
• 3 tbsps ghee (clarified butter)
• 1 tsp cardamom powder
• 2 to 3 tbsps chopped almonds and pistachios

Instructions

1. 1

   Mix the cream into the milk powder. Let it rest for 10 minutes.

2. 2

   Sieve the mixture to get fine crumbs. Break down the lumps using a spoon.

3. 3

   Heat 2 tbsps of ghee in a pan over medium heat. I prefer using a non stick pan.

4. 4

   Add the grated beetroot and saute. Let it cook for 5 to 10 minutes over medium heat. Stir occasionally to avoid the mixture from getting burnt.

5. 5

   Add half a cup of milk and let it cook for a further 5 minutes.

6. 6

   Add the remaining milk, sugar and milk powder mixture and mix well.

7. 7

   Keep on stirring and cook till the milk evaporates and the mixture leaves the sides of the pan. The mixture should come together in the middle when you stir.

8. 8

   Add cardamom powder and mix.

9. 9

   Add the remaining ghee and mix till the halwa becomes glossy.

10. 10

    Add chopped nuts and mix well.

11. 11

    Serve immediately in small bowls.

12. 12

    Or you can leave it in the fridge for 2-3 hours and then roll into balls.