Gaajar Beetroot Halwa

Ingredients

4 cups carrots, grated
1 Cup beetroot, grated               
1 litre Milk                                 
1 cup sugar      or according to your taste                          
1/2 tsp cardamon powder               
8-10 Cashew nuts (chopped for garnishing)


Method

1. Roast the cashew nuts and set aside for the garnish.
2. Boil milk in a deep heavy bottomed pan.
3. Add the grated beetroot and carrots to it.
4. Let it cook till the mixture thickens. Stir often to ensure the halwa does not burn in the bottom of the pan.
5. This will take around an hour or so. The mixture will be tender and pinkish in color.
6. Add sugar and cardamon powder to it when the milk dries. The mixture will change its color to deep red.
7. Keep on stirring till the sugar dissolves and halwa thickens again and start to leave the sides of the pan.
8. This will take another four to five minutes.
9. Garnish with cashew nuts

Halwa is ready to serve. Serve it hot or cold as you like. When refrigerated it can be stored for a week.


Tips

• Donot roast the cashew nuts and add them when a little amount of milk is left. This will soften the nuts and remove their raw taste and give a slight taste of cashews to the halwa.