Beetroot Carrot Halwa Recipe

Beetroot and Carrot Halwa is a perfect sweet to be served hot or chilled after a perfect Indian meal. Traditionally carrot halwa or beetroot halwa are made separately. Adding Beetroot to carrot halwa not only gave beautiful color to halwa but also made it more delicious.  Course : Dessert Ingridients : 1 cup Beetroot , grated 1 cup Carrot (Gajjar) , grated 4 tablespoon Ghee , or butter 2 cup Milk , (full cream milk) 1/2 cup Fresh cream , (or khoya/mawa) 3/4 cup Sugar , (add it accordingly) 1 tablespoon Cardamom Powder (Elaichi) 6 Saffron strands 1 tablespoon Whole Almonds (Badam) , blanched 1 tablespoon Cashew nuts , broken 20 Sultana Raisins Instructions We begin making Beetroot and Carrot Halwa Recipe by heating 2 tablespoon of ghee or butter in a heavy bottom pan, add broken cashew nuts, fry it to golden brown and keep aside.In the same remaining ghee, add grated carrot and beetroot and sauté them for 2-3 minutes on medium heat. Add milk and cook on medium heat until the milk condenses and evaporates making it thick.At this stage, add heavy cream/khoya and sugar. Stir well and simmer until it thickens again about 5 minutes.Stir in the saffron, cardamom powder, fried cashew nuts and raisins. Finally add in the remaining 2 tablespoons of ghee and stir to combine well. Garnish it with Blanched almonds.Serve the Beetroot and Carrot Halwa Recipe  hot or chilled. Eat the way you love it, Enjoy!Serve the Beetroot and Carrot Halwa as a healthy dessert after your Delicious Sunday lunch or just have it as a snack during the evening.