The soft beetroot halwa melts in the mouth with crunchy nuts mixed with grated beetroot, full cream milk, nuts, raisins, cardamom and sugar is a rich halwa recipe.
Rinse the beetroot thoroughly in water, peel and grate the beetroots. Set aside.
Heat a pan over the medium flame add ghee.
Add cashew nuts, almonds and raisins.
Fry till they turn a golden colour.
Take into the bowl and set aside.
Add grated beetroot mix well.
Close the lid and fry till the raw smell disappears.
Stir occasionally to prevent burning.
Fry till the 1/4 of beetroot is done.
Pour a glass of boiled full cream milk and crushed cardamom mix well.
Close the lid and cook till the milk is reduced.
Stir occasionally to prevent burning.
When the beetroot has absorbed the milk completely and also cooked.
Add a cup of sugar mix well. Check whether the beetroot becomes soft or not before adding sugar.
Add fried cashew nuts, almonds and raisins mix well.
Dissolve the sugar and stir continuously, evaporate the moisture.
Add a spoon of ghee close the lid and cook for a minute.
Dry the halwa for a rich taste. Beetroot halwa is ready
Take into the serving bowl.
Garnish with fried cashew nuts, almonds and raisins.
Serve the beetroot halwa warm or chilled.
Adjust the sugar according to the taste.