Dessert Options
Beetroot Halwa, Light
Beetroot slow-cooked in milk with a fraction of the usual ghee. Deep colour, earthy sweetness, and it needs far less sugar than carrot.
195
kcal
9g
protein
24g
carbs
7g
fat
Per serving · makes 4 · 45 minutes
Ingredients
- •3 cups beetroot, grated
- •2 cups milk
- •3 tbsp skimmed milk powder
- •2 tbsp jaggery powder, or to taste
- •2 tsp ghee
- •1/2 tsp cardamom powder
- •2 tbsp almonds and cashews, chopped
Method
- 1.Heat the ghee and cook the grated beetroot on medium for 8 minutes, until the raw smell goes.
- 2.Add the milk and simmer on low, stirring often, for about 25 minutes until almost all of it is absorbed.
- 3.Stir in the milk powder and cook 5 more minutes. This is what gives it the fudgy set without cream.
- 4.Add the jaggery and cardamom off the heat and stir until it melts through.
- 5.Fold in the nuts and serve warm.
Coach’s note
Add the jaggery at the very end. Put it in early and the acidity splits the milk, and you get a grainy halwa instead of a glossy one.
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