Saturday, January 7, 2012

Beetroot halwa

I know most of my readers would not have opened up this post seeing the word "beetroot". If you've made it till here, I salute you for that. Beetroot is one good veggie for us. But that is not the reason I chose to make the halwa out of it.

Well, Hubby and I visited "Lumiere - The organic restaurant" on Christmas 2011. They have a very lovely place with great ambience. Fortunately, it was one restaurant that I've finally found in Bangalore that is not crowded on a holiday. I think it is attributed to the fact that most people misunderstand "organic" for "vegetarian". Ironically though, their board does have a picture of a prawn :) Check out their website here. Well, as a welcome drink, we were served a pinkish liquid. I assumed it was due to the root that is dissolved in the water by Mallus. One taste and I knew I was wrong, we were given a beetroot with lemon juice. It was really good. Hence, this week while grocery shopping, I picket up a few beetroots to try out this simple juice that was detailed out to us by the ever helpful waiter. However, I was still wondering what I would do with the beetroot pulp that would remain once I had extracted some juice. One moment I thought I'd make something like a tikki but with the success of the carrot halwa, I just knew what to do with the pulp. So here's how I made the beetroot halwa. I did not have milkmaid on hand this time so skipped it.

Ingredients :
1. 4 medium sized beetroots grated or blitzed in the food processor
2. 300 ml of milk
3. 60g of khova
4. 1 tablespoon of sugar
5. 3 tbsp ghee
6. 1 elaichi

How I made it :
1.  Heat up the pressure cooker. Pour in the ghee.
2. Add the elaichi. Once it is aromatic, add the beetroot. Fry for 2 minutes.
3. Add the milk. Close the cooker and boil till 5-6 whistles.
4. Once the pressure releases, cook on sim, add the khova and keep stirring frequently till all the milk is absorbed.
5. Add the sugar.
6. Turn off heat  once sugar dissolves.
7. Garnish with chopped dry fruits and serve. I dumped a handful of cashews and almonds in the microwave for about 1 minute. Once they had cooled, I chopped them. This makes them more crunchy.

Hubby certified that the beetroot halwa was more tasty than the carrot halwa. I guess it is just that since it was my second attempt, I got a better hang of it.