Beetroots have the most varied benefits from age old times. Its rich antioxidant and iron rich properties along with other nutrients makes it a wholesome vegetable in the form of raw salads, juices, stir fries, curries and even sweet delicacies. Stir fried beets with chapatis is the most wholesome combination in a meal.
Long before I got married I remember eating beetroot halwa on a wedding occasion. Those memories sparked an interest in me to cook halwa out of a large batch of beetroots that were bought from a santhe (A place where vegetables are sold in huge varieties and quantities) in Mandya. Let me write here, Mandya has much to offer in terms of vegetables and greens. The basic occupation of the people in Mandya being farming, one can find huge fields extending to a vast area that grows a wide range of crops.
Such amazing tasting recipes are not to be completed without the addition of khoya or mawa. My interest lied on making it more rich tasting. You can even add condensed milk in place of khoya, but the texture and taste comes more from khoya alone.
Beetroots are one of my loved vegetables because of it wonderful properties. Its rich red hue makes a recipe look even more enticing. It ails a lot of body related issues or skin related issues and its a boon to mankind. Beetroot is always a recommended vegetable in Ayurveda because of its warming properties and body healing properties. If I stand a chance to have a vast vegetable garden plot I would first grow a big batch of beets and carrots. :)
Beetroot and Khoya Halwa
- This recipe is much more easier than the conventional carrot halwa. The addition of khoya is an added bonus since it brings the halwa to a sticky consistency and makes it more nutritious.
Ingredients
- 5 in Number – Beetroot (grated / grated beetroot sums up to 5.5 cups)
- 1.25 cups – Sugar
- 1 cup – Milk
- 200 gms – Khoya
- 2 tbsp – Elaichi (Powdered)
- 1/2 cup (125 ml) – Ghee
- 1/2 cup – Cashew Nuts (chopped)
- 1/4 cup – Raisins
Directions
- In a wok add 2 tbsp of ghee and roast the cashews and raisins together. Till the raisins puff up and cashews turn golden brown. Once done, remove the cashews and raisins and place them in a bowl.
- To the same wok add in the grated beetroot and toss it for 2 minutes and cover with a lid for 10 minutes.
- After 10 minutes add in the milk and mix well. Cover with a lid for another 10 minutes on a medium – high flame.
- Once the milk has evaporated add in the sugar and elaichi. Mix well.
- You will see the halwa becomes slightly watery after the addition of sugar. Keep mixing the halwa on a high flame till the sugar dissolves and you get a mass of beetroot mixture. This might take another 10 minutes.
- Next add in the khoya. You may grate the khoya or add it as it is. The khoya will disintegrate and melt down. Cover with a lid for another 10 minutes.
- Once all the khoya has dispersed well into the halwa add the remaining ghee and give it a good mix on a high heat.
- Once you get a heavy mass that leaves the sides of the pan, its done. Add roasted dry fruits and Serve warm or hot or chilled.
