As a child I relished the sweet taste of steamed beets and loved the magenta hue much more! It was my 'lipstick' - would often pester Mom or Baa to cut a slice of beetroot such that I could hold it between my little fingers like a real 'lipstick' and paint my face all over. :)I know now that beetroots are a wonderful source of potassium, magnesium, folic acid and iron as well as vitamins A, B6 and C.
I made a super simple beetroot halva for some friends after a Biryani dinner. Enjoy it with little less guilt, coz also good for you! ;) Here it goes.
Serves: 6-8 persons
Preparation time: 10 mins
Cook time: 30 mins
Ingredients
3 large beetroots, grated (about 3 cups)
14 oz. sweetened low fat condensed milk
1 tsp cardamom seeds, crushed
1 tbsp clarified butter/ ghee
1/2 cup chopped nuts (cashews, almonds, pistachios etc)
1/2 cup raisins
Method
- Heat a large thick bottomed skillet, add ghee. Once warm, add cardamom seeds to infuse the aromatic flavor of the cardamom throughout the halva.
- Add grated beetroots and saute till softened.
 |
| Grated beetroots sautéed in ghee |
- Add condensed milk and stir occasionally till the beets cook completely and turn slightly glossy - about 25-30 minutes. Most of the moisture would have evaporated by then. Note - The halva will thicken further as it cools.
- Fold in the raisins and nuts.
- Garnish with nuts and serve. It can be served hot or chilled.
 |
| Beetroot Halva |
Notes: Condensed milk can be substituted by milk and sugar to taste. To make it richer, cashew paste or khoya could also be added.
Bon Apetit!
Bon Apetit!
Hetal from Houston
