Beet Halwa / Gooey Beet Fudge
Beet Halwa / Gooey Beet Fudge
There is no reckoning on this unusual sweet. Grated carrots are also done in the same way but it takes hours to execute and it does result in some loss of a rich colour in the end product. My recipe can be prepared in just 10 minutes (excluding the preparation time.) But the preparation time takes just about 5 minutes. Hence it is of no consequence. Served hot with a scoop of vanilla ice cream the taste is taken to another level. Simply awesome. Actually irresistible. Indian desserts are unusual and very different from other ones. Enjoy!
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Ingredients
- 2 medium beetroots
- 1/2 cup milk powder
- 1/4 tsp cardamom powder
- 2 tbs cashew, broken to bits
- 1/2 cup sugar / brown sugar (add a tablespoon less sugar if preferred)
- 3 tbs ghee
Instructions
- Peel, wash and grate the beet. Measure it to 2½ cups.
- In a 2 liter pressure-pan (use prestige cooker. It’s a good make) add a 1/2 cup of water. Now layer the grated beet over it. Add the milk powder over it. And spread this over the grated vegetable. Add the sugar over this, the broken cashew, the cardamom powder and the ghee one on top of the other.
- Close lid and cook on medium high for 6-7 whistles. Now open the lid by gently sprinkling some cool tap water over the lid.
- Transfer to a deep pan mix it all up and stir over a medium flame if it is a little watery in the bottom. (If the milk powder has little lumps mix it up well with your spatula so they get dissolved). When it absorbs all the water it will come together and leave the sides of the pan. The beet fudge is over!
- TASTY TIP: This quick method keeps the beet bright in color. There is not much of stirring required for this dessert if done in a pressure cooker. Ensure the beet is freshly grated and prepared immediately. Note that the carrot fudge can also be prepared in the same way. Serve this dessert hot, with a scoop of ice-cream on the top.
