Wednesday, January 07, 2009
Recipe: Beetroot Carrot Halwa
Let us start the New Year with a sweet dish. Carrot and Beetroot Halwa is a colorful and highly nutritious sweet with all the goodness of the vegetables. What’s more, it is so easy and simple to make. You can make the halwa in a jiffy.
Carrots are rich in beta carotenes and Vitamin A, other vitamins and minerals and are a low calorie vegetable. They are good for the eyes and skin and great in improving your immunity. Beetroots are rich in Iron and vitamins B2 and C and Calcium. Beetroot also aids in digestion and in lowering hypertension. Both carrot and beet root contain anti carcinogens which help fight against cancer. Both are also rich in fibers and make for low calorie bulk food.
On to the making of the yummy carrots and beetroot halwa.
Grated Carrots: 1 cup
Grated Beetroot: 1 cup
Milk : 2 cups
Ghee: 2 tbsp.
Cardamom Powder: 1 tsp.
Blanched and slivered almonds: 1 tbsp.
Broken cashew nuts: 1 tsp.
Raisins: 1 tbsp.
Pressure cook the grated carrots and beetroot in 2 cups of milk. Transfer the cooked carrot and beetroot in to a heavy bottomed wide pan. Add the sugar and boil the mixture until all the moisture evaporates. Add 1 tbsp. of ghee and keep mixing until the mixture leaves the sides of the pan. Remove from stove. Add cardamom powder and the almonds. Heat the remaining ghee in a small pan and fry the cashew nuts and raisins until they turn a golden color. Decorate the halwa with fried nuts and raisins. Sooo simple isn’t it?