Thursday, January 2, 2014

Beetroot Halva

Shredded Beetroot - 3 cups
Almond milk - 2 cups
Raw (turbinado) or granulated sugar - 1 cup
Currants or Black raisins - 1/2 cup
Roasted sliced almonds - 2 TBSP
Cardamom powder - 1 tsp
Ghee / clarified butter - 2 TBSP

 Notes:  Adding currants or raisins give natural sweetness to the dish. You can adjust the sugar level                            according to your taste.
             You can add any nuts of your choice.
  1. Heat 1 TBSP ghee in a wide bottom skillet.  Add the shredded beetroot and saute for 3 minutes.
  2. Add 2 cups of almond milk and cook the beetroot for 10 minutes on low flame.  Stir every now and then for even cooking.
  3. Add the currants or raisins and cook until all the milk evaporates.  Keep stirring.
  4. Now add the sugar and mix well.  Cook on medium flame.  Stir constantly until the halva becomes thick.  
  5. Add 1 tbsp ghee and roasted almonds.  Mix well.
  6. Serve warm.  

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