Beetroot is one of my favourite vegetables- firstly because of its colour and secondly its nutritional value. When I saw this recipe on my friend’s Instagram page@Blenditlikelata, I decided to try it out.
Dish taste enhancer= Kaju chikki
(1 cup = 250 ml)
3 cups / 1/2 Kg grated lauki (bottle gourd or dudhi)
500 ml milk(which has been boiled in advance)
1 beetroot grated
7 tablespoon sugar – for a very sweet taste, ( can be increased to 8 tablespoon sugar)
3 to 4 tablespoon ghee
4 to 5 green cardamoms – powdered or crushed (chotti elaichi or Hari elaichi)
½ cup chopped almonds (badam) and pista
Kaju chikki for decoration
- Pour milk into a wide pan or kadai. Bring it to boil. Then simmer (on low flame )until it reduces and thickens slightly.
- While the milk boils, wash and peel bottle gourd. Taste it and make sure it is not bitter or too sour. Then grate it after removing the complete centre portion.
- Also, grate the beetroot.
- Heat ghee in a heavy bottom kadai. Add grated lauki and beetroot and fry until the moisture dries up completely. This takes about 7 to 10 minute(the time by which the milk boils)
- Whisk the milk well and pour it to the hot beetroot lauki mixture.
- Mix and cook on a medium flame string often until the mixture thickens and moisture evaporates.
- Add sugar and begin to cook. The mixture turns gooey again. Keep string and cook until the halwa turns thick.
- Sprinkle cardamom powder and then pour 1 tsp ghee. Mix and cook for a few mins.
- Garnish halwa with homemade kaju chikki or sliced almonds, cashews and pistachios.
- Serve warm or chilled as per your liking.
- Saute bottle gourd first in ghee to reduce the moisture & get rid of the raw flavour.
- Avoid using bottle gourd that’s too sour or bitter.
- You may adjust beetroot quantity according to your taste.
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