Beetroot Carrot Halwa Recipe
Beetroot and Carrot Halwa is a perfect sweet to be served hot or chilled after a perfect Indian meal. Traditionally carrot halwa or beetroot halwa are made separately. Adding Beetroot to carrot halwa not only gave beautiful color to halwa but also made it more delicious.
Ingredients
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1 cup Beetroot
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grated
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1 cup Carrot (Gajjar)
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grated
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4 tablespoon Ghee
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or butter
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2 cup Milk
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(full cream milk)
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1/2 cup Fresh cream
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(or khoya/mawa)
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3/4 cup Sugar
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(add it accordingly)
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1 tablespoon Cardamom Powder (Elaichi)
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6 Saffron strands
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1 tablespoon Whole Almonds (Badam)
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blanched
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1 tablespoon Cashew nuts
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broken
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20 Sultana Raisins
Instructions
Step 1
We begin making Beetroot and Carrot Halwa Recipe by heating 2 tablespoon of ghee or butter in a heavy bottom pan, add broken cashew nuts, fry it to golden brown and keep aside
Step 2
In the same remaining ghee, add grated carrot and beetroot and sauté them for 2-3 minutes on medium heat
Step 3
Add milk and cook on medium heat until the milk condenses and evaporates making it thick
Step 4
At this stage, add heavy cream/khoya and sugar
Step 5
Stir well and simmer until it thickens again about 5 minutes
Step 6
Stir in the saffron, cardamom powder, fried cashew nuts and raisins
Step 7
Finally add in the remaining 2 tablespoons of ghee and stir to combine well
Step 8
Garnish it with Blanched almonds
Step 9
Serve the Beetroot and Carrot Halwa Recipe hot or chilled
Step 10
Eat the way you love it, Enjoy!Serve the Beetroot and Carrot Halwa as a healthy dessert after your Delicious Sunday lunch or just have it as a snack during the evening