Name of EventDeepavali (Diwali) - the festival of lights
|Preparation time||5-10 mins|
|Cooking time||40 minutes|
- 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
- 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.
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.