December 4, 2009
The rich reddish-purple color of beetroot makes any dish quite beautiful. Besides being a very healthy vegetable, it is quite versatile - as salad, vegetable entree, pickle, dessert and even wine. Beetroot halwa is a favourite in our family, especially in the winter, since this dish is best eaten warm. The wonderful color makes it quite appetising too :)
Grated Beetroot - 6 cups
Milk - 1 cup
Sugar - 4 cups
Grated coconut - 3 cups
Cream or ghee - 2 tbsp
Vannila essence - 1 tsp
Broken cashew nuts - a handful.
In a thick-bottomed kadhai, boil beetroot and milk for 10 minutes.
Add the sugar and cook till it is of medium thick consistency. Keep stirring occasionally.
Add coconut, mix well and continue cooking for 10 to 15 minutes more.
Remove from fire and add vanilla, cream and nuts.
Just like carrot halwa, this sweet dish tastes best when eaten warm.