Today we have for you a beetroot halwa recipe with almonds. The Halwa, they say originated in Persia, and then made its way around the world. In India, there are as many halwa recipes as there are regions. Beetroot halwa is one of the most popular, but unconventional ones.
You see, beet root is traditionally not used in Indian desserts. It is mostly had as a salad, or made into pickles and chutneys. But this halwa recipe gives it a unique spin.
The beetroot is first grated and then cooked with milk and sugar, until it forms a thick mixture. The end result is a creamy, smooth halwa that just melts in your mouth. Then, almond slivers are added for a touch of crunch, and the halwa is cooked until it reaches a deep red color.
Most traditional halwa recipes use khoya or mawa, but this recipe is unique in that it uses neither. Yes, No Khoya! So, even if you cannot find one of these ingredients, you can still make this.
If you always wanted to try different beetroot recipes, or Indian desserts for that matter, we highly recommend that you give this one a try.
⏳𝗧𝗜𝗠𝗘 𝗦𝗧𝗔𝗠𝗣𝗦 ⏳
0:00 Intro
0:16 Grate Beetroot
0:22 Cook grated beetroot
0:48 Grind Almonds
0:52 Add them to cooked beetroot
1:08 Add sugar and Mix
1:22 Pour Ghee and mix
1:36 Sliced Almonds and chopped Cashews
1:56 Mix well and serve
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Beetroot Halwa Recipe With Almonds | Halwa Recipes | Indian Desserts | Beetroot Recipes | No Khoya
Music Credits: YouTube Audio Library
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