Last Updated on October 3, 2017
This is possibly one of the easiest sweet you could think off apart from carrot halwa. I loved it so much, it tasted so rich and yummy.
Custard Powder Halwa
Preparation Time : 10 mins
Cooking Time : 30 mins
Serves : 4
Beetroots - 2 peeled and grated (around 2 cups)
Ghee - 1 tblspn + 2 tblspn + 2 tsp
Milk - 1 cup
Sugar - ½ cup to ¾ cup
Cashews a handful
Sultanas / Kishmish a handful
Cardamom powder / Yelakai podi - ½ tsp
Heat 1 tblspn of ghee in a pressure cooker. Add in beetroots and saute till raw smell leaves from it.
Now add in milk and pressure cook for 2 whistle. Simmer the flame and cook for 10 more mins. Now turn off the heat and let the steam go all by itself.
Now heat 2 tblspn ghee in a pan, add in cashew and fry till golden, now add in sultanas and saute for a min. Remove the nuts to a bowl.
In the same ghee, add in the beets along with the milk. Saute on high heat till the milk dries up.
Now add in sugar and mix well. Keep cooking till the mix get thick. Keep cooking, it will starts to leave the sides.
Now add in a tsp of ghee and mix well. Add another tsp of ghee and cook till leaves the sides of the pan.
Add in the fried nuts and cardamom powder. Mix well.
|Take few beetroots|
|cut the top and bottom off|
|peel off the skin|
|Heat ghee in a pressure cooker|
|add in grated beets|
|saute for 5 mins|
|cook till raw smell leaves from it|
|pour in milk|
|cover and pressure cook|
|now it is done|
|Heat ghee in a pan|
|melt it down|
|add in cashews|
|fry till golden|
|Add in sultanas|
|fry till golden|
|remove to a bowl|
|now in the remaining ghee|
|add the cooked beets|
|add in sugar|
|cook till sugar has melted|
|cook till it gets thick|
|cook it down|
|now it has started to get thick|
|add a tsp of ghee|
|add another tsp of ghee|
|it will start to leave the sides|
|sprinkle some cardamom powder|
|add in the fried nuts|