Beetroot Halwa

Beetroot is a vegetable not liked by many of us. But beetroot is a rich source of potent antioxidants and nutrients, including magnesium, sodium, potassium, vitamin C, and betaine, which is important for cardiovascular health. Yesterday was Thai Friday and I decided to prepare beetroot halwa for naivedhiyam. Believe me, even those who don't like beetroot will relish this dish!

The method for preparing this halwa is as follows:

Heat a wide mouthed pan (Preferably stainless steel because sugar usually crystallizes in non-stick) and add the grated beetroot and milk to it. Stir occasionally and let the beetroot cook in the milk in medium heat.

When the milk totally evaporates, add sugar. This will make the halwa a bit watery. Stir continuously till it thickens and is no longer watery.

Add a tablespoon of ghee, cardamom powder and pepper mint. Give it a nice stir and take it off the heat.

Now heat the remaining ghee in a pan add cashew and raisins. Fry till the cashews are golden brown adn add it to the halwa and give it a nice stir!

That't it... Beetroot Halwa is ready
Give it a try and let me know your experience