INTRODUCTION OF INDIAN CUISINE
Carrot and beetroot halwa recipe, sweet from the continent of Indian cuisines recipes. Before going to start, I would like to share more information about Indian cuisine. The cuisine of India differs from region to region as in the case of the foods of the European continent differ from one country to another country. In India, the people hide much of its real treasure of food in the millions of homes and village across the whole country.
From the southern state of Kerala and Tamil, where the element is the indispensability of dishes. Ex- Buttermilk, sambar, cabbage toran, curd rice are the most popular victuals of a southern state, for which the victuals variety in India is incredible. Awesome and delicious uncountable food have in Northern Indian cuisine. Especially Gujarati, Punjabi, Marathi. Bengali, Rajastani and Hyderabad cuisine have most popular all over the world. All of knows Verities of Biriyani, Tandoori bread, Bengali fish curry and Mutton rogan josh are famous dishes, which can get in India. Find out more recipe, visit food blog.
ABOUT CARROT AND BEETROOT HALWA RECIPE
Make Easy to prepare ingredients list of Carrot and Beetroot Halwa Recipe.
Nothing to worry about, how it is made this recipe, it’s so simple and facile to make. Carrot and beetroot Halwa recipe consists of cook together milk, khoa, sugar, saffron, ghee, grated beetroot, and carrot. It goes well with RABRI (reduced sugar flavored milk) and one scoop of vanilla ice cream. It is the most delicious recipe in India.
People used to call HALWA
It’s one word to say, Its a sweet Indian dish consisting of carrot, beetroot, semolina cooked with sugar, milk, ghee, and cardamom. There are so many varieties of Halwa made of different ingredients and vegetable. That are Beetroot, Carrot, Cauliflower, Semolina, Pineapple, papaya.
Carrot and beetroot halwa recipe
Most beautiful and delicious Indian sweet recipe
- 2 no Large carrot
- 2 no Large beetroot
- 1 cup Sugar
- 2 cup Milk Full fat
- 1/2 cup Ghee (Clarified butter)
- 1 tbsp Cardamom powder
- 1 pinch Saffron
- 1/2 cup Khoa Dried whole milk
- 2 no Bayleaf
- 1 no Cinamon stick
- 5-6 no Whole cashewnut
- 1 tbsp Crusted pistachio
- 2 tbsp Raisin
Well peel the beetroot, washed well and grate finely, set aside in a bowl. Take the carrot and peel it, cut 1/2 lengthwise and scoop out the middle part of the carrot. Be sure don’t scoop deeply otherwise it will be a break.
Boil the carrot in a deep saucepan with over medium heat, add 1 cup sugar, 1 bay leaf, 1 cinnamon stick and little of cardamom powder. cook carrot with sugar solution for 15 to 20 minutes. When the carrots are softened, remove the pan from fire and keep aside.
FOR BEETROOT HALWA…
Heat ghee in a large skillet, heavy pan with a slow medium fire, add a bay leaf, grated beetroot and stir for 20 minutes with a spatula. When 60% cooked add milk and again cook for a couple of minutes with an over medium heat. Add remaining sugar, saffron, cardamom powder, and khoa, slow the fire and cook until the beetroots are not softened. When it gives perfect texture or consistency, check the sweetness of beetroot, if needed, add some more sugar and finishing with raisin and roasted cashew nuts, then remove from fire and transfer to a bowl and keep aside.
FOR RABRI (SWEET CONDENSED MILK). I have made this recipe of rare in my previous post on carrot Halwa roll recipe. You can go through there and check it. For this, you will need full-fat milk, sugar, saffron, and little cardamom powder, boil and reduced it.
When all the items are done, take 2 serving plates and divided for 2 serving. Remove the carrot from the sugar water pan and place carrot on serving plate. Fill the beetroot halwa in the middle part (where you scooped out) of the carrot by using a spoon, then put RABRI on top of the beetroot Halwa and sprinkle vermicelli Choco chips on it.
Garnishing with sliced strawberry, cashew nut, raisin, crushed pistachio and served warm.