I have deep love on sweets. Being working women I find it difficult to cook sweets frequently. so I used to search for reasons to cook sweets in home when it happen to be holiday. Today Sunday, so I thought of doing some sweets, I searched fridge, I saw beetroot, immediately mind planned to make beetroot halwa, but I need a reason to cook sweet, mm today is Mother's Day, great day, so confirmed making halwa dedicating to my mom and daughter. In my earlier days of cooking, I never get the halwa in correct consistency. Some times it turned out to be a beetroot burfi, some times, it turned out to be beetroot payasam. But now I learned to make it perfectly. The secret is measurement should be correct, ie ratio between beetroot, milk should be exactly same as I mentioned below.
Beetroot - 1 cup ( peeled and grated)
Milk - 1/2 cup
Sugar - 1/2 cup ( can increase or decrease as per ur taste)
Ghee - ur choice
Cashew nut - ur choice
Cardamom - ur choice
Method
Add ghee in a heavy bottomed pan, then add grated beetroot and stir it in low flame for five minutes, then add milk, leave in medium flame, stir in between till cooked, if needed can add little more milk and leave till beetroot cook completely, then add sugar, mix the contents well, leave it in low flame , stir in between. Add ghee side by side. when it becomes shinny and begin to leave ghee on the sides and reach the Halwa consistency stop the flame. Add elakkai and garnish with roasted cashew nuts.
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