Beetroot Halwa & Laddus

The main ingredient is this refined sugar free version of the beetroot halwa (or pudding) is patience.

Patience needed when grating the beetroot (to avoid ending up with red stained clothes) and patience needed when slow cooking the beet in milk.

Patience needed again to wait for the halwa to cool down before making small laddus/ balls. This is important. Helps in keeping portion size in check. Else I would have ended up devouring bowls of halwa (it was that yummy!) But eating in moderation is my mantra πŸ™‚

Also, this slow cook preparation replaces white sugar with honey.

Result: super yummy halwa πŸ™‚

What did I use:

  • 1 + 1/2 tablespoons ghee
  • 2 medium beetroots, grated (2 cups of loosely packed grated beetroot)
  • 2 cups milk
  • 1 tablespoon honey (adjust to taste)
  • 2–3 green cardamom, crushed and powdered finely (or use cardamon powder)
  • Dry fruits of choice (raisins, almonds, cashews)
  • Β½ cup desiccated coconut

How I made it:

  1. Wash, peel, and grate the beetroot using a vegetable grater
  2. In a large heated pan, add 1 tablespoon ghee, followed by grated beetroot, and saute for 10 mins or till the raw smell of beetroot goes away
  3. Add 2 cups of milk in the pan, and cook the mixture in medium heat for about 20–25 mins, until the beetroot and milk mixture becomes thick
  4. Do stir the milk and beetroot mixture at intervals to avoid burning
  5. When about 80% of milk has reduced, add 1 tablespoon honey, the remaining 1/2 tablespoon ghee and continue cooking. Taste and add more honey if required
  6. Mix in the cardamom powder and the dry fruits of your choice
  7. Cook until the milk has completely reduced and the halwa becomes really thick
  8. Garnish with dry fruits of your choice (raisins, almond flakes, roasted cashews etc.), desiccated coconut and serve the halwa hot
  9. For the laddus, let the halwa cool down to room temperature and then make small balls from the halwa
  10. Refrigerate the laddus for 10 minutes for them to bind well, and then coat them with desiccated coconut. Refrigerate the ready laddus


What was I listening to:

Considering the patience needed for cooking this, I was reminded of Guns N’ Roses’ Patience.

“all it takes is patience,
just a little patience
is all you need” :p

 

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