Beetroot Halwa

When it comes to halwa, beetroot/carrot halwa is all time favorite. Even if you are not a big fan of beetroot, I am sure you can’t say no to Halwa. Like I mentioned in Carrot Payasam As a kid, I was a picky eater and always said no to beetroot. After tasting beetroot in this form, I started liking beetroot 🙂 Usually I do with white sugar but for change have tried with brown sugar and I didn’t feel any difference in taste.

Beetroot Halwa

Preparation Time : 10 min | Cooking Time :25 min

Recipe Category : Dessert/Sweet

Ingredients:

Beetroot – 2 cup (Peeled and grated/chopped in chopper)

Brown Sugar – 1/2 cup (Adjust according to your sweetness)

Milk – 2 cup

Ghee/Butter – 2 tbsp

Condensed Milk – 3 tbsp

Cardamom Powder – 1/4 tsp

Cashews – to garnish

Method:

• Add butter to pan, when the butter is hot, add cashew and roast till they are golden brown and keep aside
• In the same pan, add beetroot. Saute till the raw smell goes, for about 3-5 minutes

• Add milk and allow it to boil in medium flame. Mix well and cook till milk is absorbed fully. It took 7-10 mins for me

•  Add brown sugar and continue cooking till sugar dissolces completely

• Add condensed milk and cook till moisture is aborbed and halwa consistency is reached

My Notes:

• Same procedure can be followed for carrot/pumpkin halwa
• Adding condensed milk is optional, but it gave nice flavor to the dish

 

 

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Carrot Almond Payasam

As a kid, I was a picky eater when it came to vegetables. Don’t know why, but I always hated carrots and beetroots. But I used to eat sweets like beetroot halwa, carrot halwa and cartot Payasam. Anything that comes in a sweet/dessert form – its a big Yesss from me. I gradually started liking carrot and beetroot in veggie form as well.  Whenever I see beetroot and carrot in fridge, I always have this urge to prepare sweets. Hubby makes sure I am not doing any sweet with those veggies 😦  Though I have prepared this dessert earlier, today being the first day of the tamil month Aadi (Aadi Friday in some places), thought of making this healthy and special payasam for the auspicious day.

Carrot Almond Payasam:

Preparation Time : 5 min | Cooking Time : 30 mins | Serves : 4

Recipe Category: Dessert

Ingredients:

Carrot – 4 medium peeled and cut into big chunks

Almonds – 1/3 cup (I used whole, but if you don’t like the skin, blanch, remove skin and then use it)

Milk  –  3 cup

Condensed milk – 3 tbsp

Sugar -1/3 cup

Cardamom – 2 pods

Almonds – few for garnish

Saffron – few strand (soak them in a tbsp. of milk)

Method:

• In a pressure cooker, add carrots, almonds, cardamom and 1 cup of milk, cook for 2-3 whistles and switch off. When it cone to room temperature blend then into fine puree

• In a sauce pan, add carrot puree and remaining milk, let them boil. When it starts boiling, add condensed milk, sugar and soaked saffron. Boil for 5- 10 minutes or till  they became thick. Garnish with some sliced almonds if desired. Serve hot or cold

My Notes:

• A saucepan can also be used instead of the pressure cooker. In a saucepan, take the chopped carrots, almonds (whole or blanched). Pour milk and cover. Boil till carrots are fork tender. Turn off the heat and let it cool
• Instead of grinding carrots, you can grate them and add. In that case skip cooking carrots with almonds, directly add carrot to the cooked and ground Almonds
• If you are vegan, use thin coconut milk to cook carrot and almonds and thick coconut milk at the end
• Instead of milk can cook carrot and almonds with water and can add milk while cooking Payasam
• Same procedure can be followed for beetroot payasam
• Same procedure can be followed for any kheer – Walnut, Cashew, Pistachio etc