Deep red and delicious - a royal treat from beetroot
Now here's a delicious dessert that you can make from the most unlikely ingredient- Beetroot. Usually these deep red roots are eaten boiled or combined with any salad vegetable, but our recipe will transform this into a dessert that will amaze everyone.
Show me the recipe !The intense red color adds a natural hue to your dessert. Beetroot is supposed to have several therapeutic qualities as well. And our Instant Pot recipe lets you make this in no time at all
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Cooking Difficulty Level
Ingredients
Use these easily found ingredients.
Main ingredients
3 medium beetroot, grated (about 4 cups)
3 tablespoon ghee (clarified butter)
¾ cup whole milk
½ cup sugar
½ cup grated khoya/ mawa
¼ teaspoon green cardamom powder
1 tablespoon golden raisins (kishmish)
7-8 cashew nuts chopped
7-8 almonds, slivered
Step by step instructions
Follow these proven steps to make this your own
Step1-Instruction for Instant Pot
Plug in the Instant Pot and remove the lid. Select Sauté/Browning on your Instant Pot/ Pressure Cooker and adjust to the highest setting. Allow the cooking pot to fully heat.
Step2- Saute Carrots
Add ghee to the Instant pot/ Pressure cooker once it is hot. Add grated beetroot and sauté continuously, for five minutes. This helps in giving a vibrant red color to the beetroot halwa.
Step3- Add Milk and sugar
Add milk and sugar to the beetroot. Combine everything.
Step4-Set the Instant pot/ Pressure Cooker:
Now place the lid on the Instant Pot and lock lid on pot, switch the “Pressure Release Valve” to close. Now press “Manual” button and then press “Adjust” button and select “High Pressure”. Set the timer for 4 minutes. Let it cook. Once the timer reaches 0, the Instant Pot will automatically switch to “Keep Warm”. Now do the “Quick Pressure Release” (QPR). The pressure will release rapidly and in a minute or two, you will be able to open the lid.
Step5- Add Khoya
Press the cancel button on Instant pot to come out of the warm mode, then press the Sauté button. Now add khoya/ mawa. Cook for 2 or 3 minutes, stirring continuously. Continue to cook till the excess liquid evaporates.
Step6- Serve
Put the beetroot halwa in a serving dish. Garnish with some chopped nuts if desired. You can serve the beetroot halwa hot with ice-cream or warm by itself.
Step6- Add Raisins and other nuts
Now add cardamom powder, raisins, cashew nuts and almonds and continue to cook for two more minutes. After two minutes press the cancel button on IP to switch it off. Your beetroot halwa is ready to be served.
“Everyone makes “Gajar Halwa” …this deep red dessert made from beetroots will not only make your dish stand out, but also has a distinctive flavor of its own . ..”from the chefs @ SizzlingPots
Tip
• You can refrigerate this beetroot halwa for up to 4 days.
• You can even freeze beetroot halwa. Just re-heat it before serving
• You can adjust the sugar in the recipe as per your taste.
• Khoya is nothing but a thick slab of reduced milk. You can find it in any Indian store in the freezer section next to paneer(Indian cottage cheese)
