I personally dislike the sweetness in the beetroot so I always avoid poriyal and thogayal varieties with Beetroot. When my husband’s boss was invited for lunch with his family, I had to really do something different & tasty to impress them. The dish I chose was beetroot halwa. It was really easy to make and yummy!!!! They all liked the sweet very much and my boss’ wife got the recipe from me.
Ingredients
Beetroot – bigger size 2-3 (grated)
Sugar – 1 ½ cups (or as per taste)
Ghee – 6 table spoons (or as required)
For garnishing
Cashew nuts – 10 (roasted in ghee)
Raisins – 10 (roasted in ghee)
Cardamom powder – ¼ teaspoon
Pachai karpooram (optional) – a pinch
Method
Grate the beetroot.
In a pan add little ghee and add the grated beetroot.
Stir till half cooked.
Add the sugar to the half cooked beetroot.
Keep adding spoonful of ghee at equal intervals.
Adding sugar will increase water content, but this helping the beetroot to cook properly.
Keep stirring till the halwa leaves the sides of the pan and rolls into a ball.
Add the garnishing ingredients and serve hot or cold.
Yummy Beetroot halwa is ready to eat!!!
Tips:
You can pressure cook or steam the beetroot (1 whistle) and then grate. This will reduce the cooking time.
Adding sugar syrup instead of raw sugar will also reduce the cooking time.
Using a non-stick pan will help cutting down on the ghee.
Cooking the beetroot in milk will enhance the taste but is not mandatory.
