Beetroot Halwa infused with Vanilla Cardamom Flavors,is a quick and easy Indian Beetroot Pudding,a traditional South Indian sweet dish,especially popular in Bengaluru, which can be enjoyed either hot or cold. This is my second post for dessert recipes. In case you missed the earlier posts, check out in #Desserts and for specifically Indian Sweets check out #IndianSweets.
Traditionally, this halwa is made using condensed milk(known as khoya in India) and ghee, with lots of dry fruits. However, this recipe is a healthier, lighter version and used reduced fat milk, flavored with ghee which tastes very nutty like browned butter, but without being too creamy.
When using reduced fat milk in place of milk,the mixture needs to be simmered at medium flame till it thickens and reaches the consistency of a pudding.But trust me its worth the effort as you will get, “A little taste of heaven in every bite.”
- 4 cups peeled and grated beetroot
- 4 cups milk
- ¼ cups desi ghee or clarified butter
- 1 tsp cardamom powder
- 1 tsp vanilla extract
- 1 tbsp thinly sliced or chopped cashews
- 10-12 raisins
- ⅔ cup fine granulated sugar
- Boil the milk in a saucepan and let it simmer till the milk reduces to half
- Heat the ghee in a non-stick pan and saute the beetroot for 5-8 minutes, at low medium heat, so that it loses all its moisture.
- Add the milk and bring the mixture to a boil. Lower the heat and let the mixture simmer till all the milk evaporates. Stir and mix in between, especially when the milk comes to a frothing to avoid the mixture sticking to the bottom of the pan.
- Once the mixture thickens and the milk evaporates, add the cardamom powder, vanilla extract and the sugar. Stir and mix and let the liquid evaporate. Turn off the gas and garnish the beetroot halwa with cashews and raisins.