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Beetroot Halwa

Total Time1 hour
Servings: 4

Notes

You'll need 
  • 120g ghee
  • 500g raw beetroot, grated
  • 50ml double cream
  • 200ml whole milk
  • 100g sugar - caster or granulated
  • 30g milk powder
  • 1/2 - 1tsp ground cardamom
  • your choice of nuts to decorate
To make it  
  1. Melt the ghee in a heavy bottomed saucepan and then add the grated beetroot.
  2. Toss so the beetroot is evenly coated and then leave on a low to medium flame while the water evaporates. This could take as long as 30 minutes depending on how wet your beetroots are.
  3. When most of the water has gone, heat the milk and cream together til they are just simmering and then pour onto the beetroot.
  4. Stir well and leave on a low heat to simmer and for the liquid to reduce for about 15 minutes.
  5. Add the sugar and stir gently til it has all dissolved.  About 15 minutes.
  6. Finally add the milk powder and the ground cardamom and cook gently for another 10 minutes and then it's done.
You can serve this hot sprinkled with toasted nuts and ice cream or wait til it cools and have it with fruit and a pouring of cream. Either way it's deliciously earthy in flavour with a subtle warmth of spice.  I enjoyed it with some Darjeeling this afternoon before my girls came home.