If you like carrot that is the Gajar ka halwa you will surely love this one too with some added spices to tweak the taste.A speciality from the cuisine of U.P / Lucknow let’s make and enjoy this winter dessert.
Ingredients:-
- 500 gm Beetroot / Chukandar
- 500 ml Milk / Doodh
- 1/2 cup or 150 gm Clarified butter / Desi ghee
- 1 cup Jaggery ( Gud ) powder or 1/2 cup Sugar ( Cheeni )
- 1/4 cup or more chopped mix of Dry fruits / Mewa ( Cashew,Raisin,Almonds,Coconut )
- 1/4 cup Condensed milk
- 1/2 tsp green Cardamom powder / Hari elachi
- 1/4 tsp Cinnamon powder / Dalchini
- 1/4 tsp Dry ginger powder / Saunth
- 1/4 tsp Salt / Namak
Method:-
- Cut peel wash and grate Beetroot.
- Add to pressure cooker along with milk,Jaggery and 1 tablespoons Ghee.
- After this comes to boil.Put on the pressure lid.
- Pressure cook for about 5 minutes or until soft.Open when pressure settles down.
- Add Condensed milk and boil stirring occasionally to dry the extra liquid.
- When about 90% of liquid dries out add Salt,Cardamom,Ginger powder and Cinnamon .
- Now liquid has 95% dried add chopped dry fruits and remaining Ghee.
- Sauté in Ghee 7-10 minutes or until Ghee oozing out thus Halwa gets shiny.
- Serve warm.
