Ingredients :
Beet root – 2,medium,approximately 150 Gms,
Sago / sabudana – 50 Gms,
Dessicated coconut powder – 75 Gms,
Tonned milk – 1/2 litre,
Sugar – 250 Gms,
Cardamom powder – 1/2 TSP,
Almond slivers/ Cashew bits – 2 Tsp each,
Ghee – 50 Gms,
Method:
1).Lightly dry fry sago and soak in hot milk for 2 hrs,
2).Wash, peel and grate beet root fine.Heat a tablesp of ghee and fry the beat root under low flame for few minutes till raw smell goes.
3).Grind it in a mixie to a smooth paste.Remove it into a thick bottomed kadai.
4).Grind the sago also into a smooth paste along with milk.Add this to beet root paste.
5).Add dessicated coconut powder and sugar also to the above pastes.
6).Slowly cook the mixture under low heat .Once the sugar starts melting add the remaining ghee and cardamom powder.
7).Stir the mixture continuously so that the halwa does not stick to the bottom of kadai.
8).Continue stirring till the mass leaves the sides of kadai and ghee appears at the edges.
9).Pour the halwa on a greased plate and garnish with nuts .When it is warm cut into pieces and serve .
Tip:
You can boil the beet root gratings with Just enough water, till it is tender and moisture is completely absorbed.( Instead of frying).