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Name of Event

Deepavali (Diwali) - the festival of lights

Cuisine From

India

Description

Very luscious rich and creamy sweet treat.

Summary

Yield 3
Preparation time 5-10 mins
Cooking time 40 minutes
Main Ingredient Beetroot

Ingredients

  • 1 medium sized beetroot
  • 3/4 cup sugar
  • 1/4 tin sweetened condensed milk
  • 2 cups milk
  • 1/4 ghee (clarified butter)
  • 1/2 teaspoon melon seeds(vellari vidhai) If unavailable use pumpkin seeds.
  • 10 almonds chopped
  • 10 cashews broken
  • 1/4 teaspoon cardamom powder

Instructions

  • Wash, peel and grate the beetroot.
  • In a pan add 1/8 cup ghee and saute the beetroot until a nice aroma wafts out.
  • Add milk, condensed milk, sugar and mix well with the beetroot. Cover and let the beetroot cook in the milk mixture. Stir occasionally. This may take around 20 minutes.
  • Once the beetroot is cooked and all the milk is absorbed keep the flame on low and stir for a further 5 minutes
  • In the mean time fry the nuts in 1/8 cup of ghee and add to the beetroot along with the ghee.
  • Add cardamom powder, one more teaspoon of ghee and stir for 5 minutes until the halwa comes together.
  • Serve hot or chilled. Top with melon seeds before serving.
Notes:

1.You can pressure cook the beetroot in milk to save time but the texture will not be same as in this method.Beetroot will become a little dry when pressure cooked.
2.You can add unsweetened mava/khova (available from Indian sweet stores or you can find a recipe on my site at  /recipe/gulab-jamun ) instead of condensed milk, in that case increase the sugar by 1/8 cup.
3.Reduce the amount of ghee by 2 teaspoons if preferred.

This recipe has been provided with the kind permission of Cook Click n devour . Please visit the site for an outstanding selection of authentic Indian recipes and in particular a choice of many Diwali recipes.