Tonight I finally used the six beets I purchased a while ago, then sort of forgot about.
I painstakingly peeled them and grated each one manually, making for very pink fingers.
Then, I ran out to the shop next door and bought some fresh Amul milk — 500 mL, in a little plastic pouch (TetraPak).
Halwa is an Indian dessert that’s often prepared during festivals, like Navratri or Diwali (so I am told by Wikipedia). Indian desserts can be simple or super complicated — luckily, halwa is pretty easy! It’s basically beetroot pudding with cashews (kaju) and golden raisins, flavored with cardamom.
I’ve had lots of halwas in my day now, including carrot halwa, moong daal (a type of lentil/pulse) halwa, and suji ka halwa (semolina flour). This is my first attempt. Feast your eyes.
Adapted from Veg Recipes of India
3 cups beetroot, peeled and finely grated (about 6 small beets)
500 mL milk
2 tablespoons ghee
1 cube of jaggery (or 4-6 tablespoons of sugar)
1/3 teaspoon cardamom powder
15-20 whole cashews* (maybe extra if you’re prone to nibbling on cashews)
1 tablespoon golden raisins*
Combine the milk and beetroot in a pot and bring to a boil. Stir and boil/simmer until most of the milk is evaporated.
Stir in the sugar and ghee and cook a bit more until the milk is almost completely evaporated.
Add the cashews, cardamom, and raisins and cook until no more milk is left and it is cooked.
Tender beetroot made into a delicious, and actually rather healthy dessert. This was so good. Going easy on the ghee and sugar (beets are sweet by themselves so not much sugar is necessary) makes for a very tempting dessert/snack.
*Next time, I would toast these in ghee before adding for extra flavor.