Beetroot Ka Halwa

Ingredients

Beetroot - 1 kg
Ghee (Clarified butter) - 1 cup (150gm)
Milk - 200ml
Sugar - 750gm
Fresh Cream - 200ml
Kismis (dried grapes) - 100gm
Cashew Nuts - 100gm
Powdered Elachi (Green Cardamom) - 1 tbsp
Borneo (edible) Camphor - a pinch


Statistics

Makes / serves - 10-12 servings of 100gm each
Total cooking time - 1 hour

Procedure

1. Wash, peel and grate the beetroots and keep them aside.
2. Heat the ghee in a thick walled vessel and fry cashewnuts till mildly brown. Take the cashews out and fry the kismis till they swell up. Keep them aside.
   
3. Add the grated beetroot to the ghee and fry on a low flame till the beetroot gets slightly tender.
4. Add milk, fried kismis and fresh cream to the pan and let the contents boil for about 10 minutes.
5. Add sugar to the pan and let it simmer till the the contents get together to form a "halwa"ish consistency.
6. Add the smoothly powdered Borneo camphor and elachi powder before turning the heat off.
   
7. Have it hot or let it cool for a while and serve it topped with the crunchy fried cashews.

My Tips

Add double cream if you can get some for a smoother consistency and replacing the beetroot with the same amount of carrot will give you Gaajar Ka Halwa.