Mini's Gourmet Beetroot halwa

Halwa is one of my favourite Indian sweets. Even though halwas are an unavoidable item in festivals, we only ever made rice halwas. Although several varieties are available in stores, I had first tasted beetroot halwa when I made it myself. 

Today is World Heart Day (29th September) so I am sharing this recipe because it is simple and healthy! It can be prepared in under 2 hours.

You can prepare a softer halwa by simply omitting almond powder.

Ingredients

1 cup=250ml

Grated beetroot, 400 g (4 cups)

Water, ½ cup

Ghee, 4 tbs

Full fat fresh milk, 2 ½ cups

Jaggery, 250 g 

Almond powder, 4 tbs (from 20 almonds)

Cashew nuts, 10 nos. 

Pistachio, 10 nos.

[Optional] Coconut pieces,1 tbs

*NB: Purchase good quality almonds. Wash and pat dry, then grind into a powder.

Preparation

• Wash and chop the nuts, then set aside.
• Grate the beetroot using a grater (machine or manual) and blend it with ½ cup of water into a very smooth paste without any lumps. If coarse, add another 1/4 cup of water to grind.
• Transfer this to a steel pan or cast-iron pan (I suggest Prestige/Tefal).
• Cook the beetroot over a medium flame until the water completely evaporates (approximately 15 minutes). Mix continuously to avoiding burning.

• Add 2 tbs ghee and mix for five minutes over medium-low flame.
• Add milk and mix until almost absorbed, over medium flame (approximately 15 minutes).
• Scrap the edges of the pan with a spatula from time to time. 
• Add jaggery and almond powder, stir continuously.

• After ten minutes, fold in cardamom powder, nuts and coconut pieces.
• After five minutes, lower the flame and add one tablespoon ghee, continuing to mix.
• After five minutes add the remaining ghee and mix until the jaggery is completely absorbed.

• Mix until the oil releases and halwa separates from the pan 
• Transfer to a bowl greased with ghee, and allow to cool.

Cut into pieces, and enjoy. Please share and comment. Thank you :)