This style of the Indian versions of Halwa are made of fruit or sweet vegetables such as beetroot and carrot, which are cooked down for a long time in ghee and sugar. They are intensely flavoured and delicious.
Halwas are very sweet, so they are meant to be eaten in small servings. This one would be good on its own or, in a Western style, with some cream or plain icecream. Because it is very jam-like, it is also great on thick Turkish toast, or stirred through a plate of porridge.
You might like to browse our other dessert recipes here and here, and our other beetroot recipes here. and here. Other Indian recipes are here and here. Be inspired by our Winter recipes here and here.
The recipe uses one very large beetroot or 2 or 3 smaller ones to make 2 cups of grated beetroot.
Prep time: 10 mins
Cooking time: 45 mins
Serves: 2-3 people, depending how you use it
2 cups grated beetroot (peel the beetroot before grating)
2 Tblspn ghee
2 cups milk
2/3 cup of jaggery (grate the jaggery if using a block )
1 – 2 tspn cardamom powder (depending on taste)
8 unsalted cashews
Using 1 Tblspn of ghee, sauté the grated beetroot until it softens and absorbs the ghee. This takes around 6 or 7 minutes.
Add the milk, stir and cook for around 30 minutes until the milk has mostly evaporated. Stir occasionally. The mixture will still be quite moist but without a lot of liquid left.
While it is cooking, melt a little of the ghee in a pan and sauté the nuts until golden but not burnt.
When it is cooked, add the sugar and the remaining ghee to the halwa, and stir until they melt and the halwa thickens slightly. Stir in the cardamom.
Garnish with the cashews. Best served while warm.