Beetroot Halwa

                                                      Beetroot Halwa

              Just like how carrot halwa is famous in north India, beetroot halwa is famous in tamil households.  My Mother used to prepare this for her Sister-in-law during her pregnancy, as it increases hemoglobin level.
              I learnt this recipe from my mom, to give it to my elder sister carrying her child then. My mothers recipe is simple with just three ingredients beetroot, sugar and ghee, but I add little khoa to this to add little extra taste.

Cuisine: South Indian                                                                        Ratio
Preparation Time: 10 minutes                                                Beetroot: Sugar
Cooking Time: 15 minutes                                                                 1: 1/2

Ingredients:
Grated beetroot: 2 nos or 2 cups
Sugar: 1 cup
Ghee: 1/4 cup
Crushed or Pounded Cardamom: 2 nos
Unsweetened Khoa: 2 table spoons
Cashews & Raisins: 1 table spoon (Optional)
Water: 1/4 cup

Method:
1. Clean the beetroot and peel off the skin and grate it. Keep it aside.
2. Pound the cardamoms and keep it ready.
3. Crumble the khoa and let it be in room temperature.
4. Place a pan and add 2 tea spoons of ghee and heat it, when it is hot, add the cashews and raisins and fry till it becomes golden brown.
5. To it, add the grated beetroot and saute it well till the raw flavor of beetroot goes off.
6. Add 1/4 cup of water and let it cool, when all the water is absorbed, add the sugar and cook.
7. Now ad unsweetened khoa and mix thoroughly, so that no lumps are framed.
8. Add the fried cashews and pounded cardamoms and mix well.
9. When the mixture reaches a semi-solid state, put off the flame.
10. Transfer it to serving bowl and serve it hot.

Note:
1. It may stay well for 2 to 3 days when refrigerated.
2. Taste best while hot.