* A Sweet Treat * Beet Root Halwa


This is a recipe for my sister who liked it when she came over one day. It is quick and easy dessert. Halva or halwa is Arabic for sweet and served for special occasions. There are different types of halwa made from flour, dhals, some vegetables like carrot and bottle gourd. Some cities that specialize in a specific type of Halwa lend their names such as  Bombay Halwa, Kozhikode halwa etc.  Gajjar halwa or carrot halwa is fairly common and you can find this on most Indian restaurant buffets. The key for success in making these sweets are constant stirring to aid in evaporation of as much liquid as possible and lots of ghee. The sugar combined with the ghee produces a glistening texture to the sweet. Halwas are super sweet so a little goes a long way.

Beet Root Halwa has a rich color like no other and can be made with fresh beets. The drawbacks to using fresh beets are that they can taste muddy if not fresh, they are harder to grate and takes longer to cook. The canned beets work perfectly every time and are so easy to grate. This sweet tastes especially good when topped on plain vanilla ice cream when still a little warm. An impressive dessert for any guest!

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Beet Root Halwa

Serves 6-8 if serving by itself, serves 8-12 if topping ice cream

Ingredients:

A must—Plastic gloves

3 cans of Small Whole Beets ( 15 oz ea)

1 to 1 3/4 cup sugar (according to taste)

1/4 cup Ghee (clarified butter)

3/4 cup milk

1 tsp ground cardamom

1/4 cup dedicated coconut flakes (can use sweetened coconut but then reduce the amount of added sugar)

1-2 tablespoons cashews or slivered almonds

Method:

Drain the canned beets. Put on rubber gloves and grate medium fine. The gloves are a must as it will stain. Squeeze out any excess water. In a large frying pan add a tsp of ghee and toast the nuts until golden brown. Remove and set aside.

To the same pan add few tablespoons of ghee and add sauté the beets for a few minutes. Keep stirring until most all the water is absorbed. Then add the milk . Cook for a few minutes until the liquid has evaporated. Add sugar, and continue stirring. The liquid may increase so keep stirring until most has evaporated. Drizzle a little more ghee and add the coconut and cardamom powder. The coconut will absorb the rest of the liquid. The mixture should be somewhat dry and glistening. And the toasted nuts and remove from stove. Serve hot or cold, can also serve with ice cream.

2 thoughts on “* A Sweet Treat * Beet Root Halwa

  1. What a delightful halwa and I like how you’ve used coconut to cut through the otherwise strong flavor of beets…Indian cuisine is of the few, where even a dessert can easily be made healthy!

  2. Thanks! Yes the coconut adds flavor and helps absorb the extra liquid….which means less cooking time! Don’t know how healthy it is with the sugar but you r right—only Indian food where vegetables turn into desserts.

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