Carrot Beetroot Halwa
This post is inspired by the sweet struggles that us mother’s face when running behind our beloved kids to make them eat one morsel of that infamous dish that your kids will never approve of.
Come on, we mothers do N number of things to feed nutritious things to our children. Hide veggies in Pasta, grate them and fill them in stuff paranthas and much much more....
But there was one thing which I was not able to sneak in my son’s food,BEETROOT. How much ever I tried he used to identify the distinctive taste of Beetroot. And out used to go that dish. But But But with this Beetroot Carrot Halwa I won. And what a victory!!!
I gave him the bowl of halwa and he started complimenting me. I was dancing with joy and he was thinking Mom has gone mad ;) When he finished the full bowl then I told him the reason of my happiness and man you should have seen his face :))))
He was just speechless.
“So finally the battle of Beetroot and my Son is over”...
“No Mom, in your dreams”, was his reply.
“Ok Ok but I must say this halwa was quite delicious and I couldn’t make out that beetroot was there” was his answer.
His answer left me with happiness, satisfaction and contentment. My Son is a biiiiig foodie and also the biggest critic if something’s missing in the dish. Getting compliments from him is not an easy job;) You have to be more than perfect to reach his levels of perfection. But his compliments and my victory over beetroot are my Rewards.
BTW before indulging myself into this delectable halwa let me tell you a secret. I did not make this Halwa like how we make carrot halwa traditionally. Instead this time I have used a faster and quicker and easier way to make it.
*Start to finish in 30 minutes.
*Just three ingredients: Carrots Beetroots and Condensed Milk.
*Full of nutrition.
*No slogging in front of heat for hours.
*No need for endless scraping and stirring.
Let’s see how to make this..
Beetroot- 1 big
Condensed milk- 1 can (approximately 400 grams)
Cardamom powder- 1 teaspoon
Ghee- 1tbsp (optional)
Almonds- 8-10 Chopped
Cashews- 8-10 Chopped
Pista Sliveres- 2tbspDIRECTIONS:
Peel,trim the edges of the carrots.
Grate the carrots with the help of a grater(fine side) or you can use the food processor too.
Peel and grate beetroot too.
In a Pressure Cooker put both grated carrots and beetroot along with 1/4th cup of water.
Cook for 2 whistles. Switch off the heat.
Let the pressure subside before opening the lid.
Next, take the steamed carrots and beetroot into a heavy bottomed pan.
Cook for 3-4 minutes.
Add in Condensed milk.
Mix well. Keep the flame on low.
Keep stirring until all the moisture dries. It'll take about 10-15 mins for all the moisture to get dried up.
Now add Ghee and cardamom powder and roast well for 4-5 mins.
Turn off the flame.
Garnish with nuts if you want.
NOTE: A very small but useful tip(got it from a halwai)-The best way to make good and dark carrot halwa lies neither in milk nor in khoya nor in sugar nor in nuts. The star of this dish is CARROT. BUY NICE THIN FRESH CARROTS. THE LESS THE CORE THE MORE SWEET AND TASTIER YOUR DISH WILL BE.