When we were young, my mom used to make this and carrot halwa quite often. Just for the sake of making us eat these two vegetables. It is quite healthy too. You can alter the ghee and sugar quantities that I have given below if you are a diabetic and health conscious.
Ingredients:
Beetroot - 1 kg
Milk - 1½ litre
Sugar - 400 to 500 gm
Cardamom powder - 1 teaspoon
Saffron - few twigs (optional)
Ghee or Butter - 1 Tablespoon
Cashewnuts - finely chopped and fried in ghee.
Method:
Peel and grate beetroot. Boil milk and let it cool. In a hard bottom deep saucepan add the milk and beetroot. Let the mixture boil untill the milk thickens. Stir the mixture continuously so that it doesnot stick to the bottom. Once it is thick, add sugar and cook further till the paste becomes more thick. Now add ghee, cardamom, and saffron. Low the heat and stir constantly till the mixture collects into a soft ball and the ghee oozes out. Serve hot, decorated with cashewnuts.
Ingredients:
Beetroot - 1 kg
Milk - 1½ litre
Sugar - 400 to 500 gm
Cardamom powder - 1 teaspoon
Saffron - few twigs (optional)
Ghee or Butter - 1 Tablespoon
Cashewnuts - finely chopped and fried in ghee.
Method:
Peel and grate beetroot. Boil milk and let it cool. In a hard bottom deep saucepan add the milk and beetroot. Let the mixture boil untill the milk thickens. Stir the mixture continuously so that it doesnot stick to the bottom. Once it is thick, add sugar and cook further till the paste becomes more thick. Now add ghee, cardamom, and saffron. Low the heat and stir constantly till the mixture collects into a soft ball and the ghee oozes out. Serve hot, decorated with cashewnuts.
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