This beetroot halwa recipe is very easy to make and is very tasty. The main difference between.

Beetroot Halwa Recipe Best Ever Spice Up The Curry Recipe Food Processor Recipes Recipes Diwali Food

The quantity of sugar can be adjusted as per sweet preferences.

Beetroot halwa. Let the pressure release. This halwa is flavored with cardamom powder and a couple of. Additionally ½ tsp of ghee can be added when the halwa comes together.

I grated the beetroot very fine to have smooth halwa. Heat 1 tblspn of ghee in a pressure cooker. Now add in milk and pressure cook for 2 whistle.

Instead of milk water can be used to cook beetroot too. To make Beetroot Halwa in a pressure cooker add milk and beetroot in a pressure cooker. Plus beets have a distinctly sweet flavor which works well for this dish.

You can add any chopped nuts as per your choice like almonds pistachios etc. Pressure cook for one whistle on high heat and one on low heat. Gajar or Carrot halwa is orange in color while beets give this dessert a nice deep red color.

Beetroot Halwa is a rich healthy and vibrant popular Indian dessert made with grated beetroot full fat milk sugar cardamom powder and nuts in Instant Pot Pressure Cooker or Stove Top Beetroot Halwa Instant Pot Stove Top - Indian Veggie Delight. Beetroot Halwa Homemade Sweet Vishali Kitchen Like Share Subscribe Click bell icon with All Ingredients Beetroot - 1 large cup. Beetroot halwa is similar to the gajar carrot halwa grated or shredded beetroot cooked with milk sugar and garnish with roasted cashew nuts crushed cardamom and raisins.

Adding roasted cashews at the end ensures they stay crispy. Simmer the flame and cook for 10 more mins. The halwa is topped with a few fried cashew nuts and golden raisins typical to any South Indian dessert.

Now turn off the heat and let the steam go all by itself. In this video we will see how to make beetroot halwa recipe in tamil. Add in beetroots and saute till raw smell leaves from it.

It can be modified as per personal preference. Beetroot is also a h.

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