Step-by-step
1
firstly, in a large kadai heat 2 tbsp ghee and add 4 cup beetroot.
2
saute for 2-4 minutes or until beetroot shrink slightly.
3
now add 1 cup milk and stir well.
4
cover and boil for 20 minutes stirring occasionally.
5
cook until water evaporates completely and beetroot is cooked completely.
6
further, add ¼ cup sugar and stir well.
7
continue to cook until sugar dissolves.
8
after cooking for 5 minutes, ghee separates from halwa.
9
prepare instant khova by heating 1 tsp ghee and ¼ cup milk.
10
add ½ cup milk powder and stir well until milk powder is well combined.
11
cook until the mixture thickens and separates from the pan.
12
instant mawa or khova is ready, transfer to the prepared halwa. you can alternatively use ½ cup mawa or khova.
13
also, add 6 cashew / kaju and ¼ tsp cardamom powder. mix well.
14
finally, enjoy beetroot halwa topped with more khova and dry fruits.
Video
Notes
- firstly, use fresh and juicy beetroot else you end up adding more sugar.
- also, adding khova is optional. however, it enhances the flavour of halwa.
- additionally, cook on medium flame to prevent from burning.
- finally, beetroot halwa recipe tastes great for a week when refrigerated.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/beetroot-halwa-recipe-chukandar-ka-halwa/