Red Velvet beetroot halwa is a slow-cooked dessert by cooking grated beetroot with milk and sugar and infused with royal flavors of saffron and cardamom.
I agree that this cannot be a healthy way of having vegetables, but once in a while indulgence is fine especially when it calls for the festive season. You can check out my other Desserts which can be prepared for any festive season, be it, Eid, Diwali, or Christmas.
I also like to play around with the names of the dishes to make them sound more fascinating. For instance, I love to call any beetroot dish the name ‘Red Velvet’. It is very common to see kids running away from vegetables and beetroots do not appear in their dictionary at all. By just switching the names from beetroot to red velvet, the whole mindset changes. You can check out my previous beetroot recipe of Red Velvet Cutlets with Cream Cheese which happens to be the healthiest cutlets to feed the kids who are fussy about having veggies.
Red Velvet Halwa ~ Beetroot Dessert
Ingredients
- 3 cups grated beetroot
- 1 cup full fat milk
- 5 tablespoon sugar
- 4 tablespoon clarified butter ghee
- 1 teaspoon cardamom powder
- ¼ teaspoon saffron soaked in warm water
- 1 teaspoon rose water
- 2 tablespoon chopped nuts almond/pistachio/cashew nut
Instructions
- Wash and peel the beetroot. Grate it till you get 3 cups of it.3 cups grated beetroot
- Heat clarified butter (ghee) in a heavy bottom pan and fry the chopped nuts. Fry for 1 minute on low heat and as soon as it turns light golden in color, remove from the pan and set aside for garnishing.2 tablespoon chopped nuts, 4 tablespoon clarified butter
- In the same pan add more ghee if needed and fry the grated beetroot on medium-high heat for 15 minutes stirring constantly.
- Now add the milk and cook on slow flame till the dessert gets a thick kheer like consistency and the liquid has all dried up. This will take about 30 to 40 minutes depending on the quality of the beetroot.1 cup full fat milk
- Finally, add sugar, cardamom powder, soaked saffron with its water and rose water. Stir well and continue cooking for 5 to 10 more minutes.5 tablespoon sugar, 1 teaspoon cardamom powder, 1/4 teaspoon saffron soaked in warm water, 1 teaspoon rose water
- Serve warm with cold ice cream and chopped nuts.
If you have any queries regarding the recipe, do mention it in the comments section and I shall get back to you.
Kindly give feedback in the comment section and send me your pics of tried dishes through email or DM on Instagram. Do not forget to subscribe to my Youtube Channel and share it with your friends. To catch up with daily recipe share, follow my Facebook Page.
