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North Indian· No onion-garlic

Beetroot Halwa

Time
45 min
Level
Medium
Base
4 servings
Beetroot Halwa — Deep ruby grated beetroot halwa with glossy ghee-rich strands and cashew garnish

Cooking for

4 people

4

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

  1. 01

    Set out your tools and ingredients

    Before you switch on the gas, keep these ready: chopping board, knife, measuring spoons, measuring cups, mixing bowl, kadhai/wok, grater, heavy-bottomed pan, stirring spoon/spatula, serving bowl. Wash, peel and chop everything listed above and line the bowls up next to the stove. Indian cooking moves fast once the pan is hot, so having everything within arm's reach is what keeps a first-timer calm.

  2. 02

    Step 1

    Grate the beetroot fine. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

  3. 03

    Step 2

    Sauté in ghee for 6-8 min till the raw smell goes. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

  4. 04

    Step 3

    Add milk, simmer on low till fully absorbed (20 min). Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

  5. 05

    Step 4

    Stir in sugar, khoya and cardamom; cook till it leaves the pan. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

  6. 06

    Step 5

    Finish with ghee-roasted cashews. Work on medium heat unless the step says otherwise, and stir every 20-30 seconds so nothing catches at the bottom. Taste before you move on and adjust salt a pinch at a time.

  7. 07

    Taste, finish and serve

    Turn off the heat and taste once more — if it feels flat add a pinch of salt, if it feels heavy add a squeeze of lemon. Serve hot; most Indian dishes lose their best flavour if they sit around. Serves 4; use the serving selector above to scale every quantity.