Unusual yet tasty. Beetroot is not a common favourite, though this halwa will change your perception!
- 500 gms Beetroot, peeled and grated
- 3 cups milk
- 1/2 cup Khoya / Dried whole milk solids (if not available then ½ cup Condensed milk)
- 1/2 cup sugar
- 4 tbsp ghee (Clarified butter)
- 10 cashewnuts
- 1/2 tsp cardamom (elaichi) powder
- 4 drops rose water / essence
- Saffron – few strands
- White Chocolate – 100 gm
- Almonds: 10 nos.
- Bread slices – 10 nos.
- Ghee/Clarified Butter – 2 tbsp
- Readymade Rabdi – 100 gms
Heat 1 tbsp ghee in a pan, Add the beetroot to the pan and saute on medium flame for 8 – 10 minutes.
Once it is tender, add the hot milk and keep stirring till it reduces and becomes thick.
Add the sugar, mix well and cook, till it reduces.
Add the khoya, 1 tbsp ghee and cardamom powder and mix well.
When the halwa is cooked and becomes thick, add the rose water and mix well and keep aside.
Now in 2tsp warm milk mix saffron strands.. After 5 minutes add Rabdi to this saffron milk and simmer for 3 – 4 mins. Rabdi will get a beautiful saffron colour.
Melt chocolate on a double boiler. As soon as it melts add cashewnuts and almonds to it. On a greased tray place these chocolate coated almonds one by one.
Keep it inside the fridge for 5 – 7 mins or until the coating has set.
Cut bread slices into a round/ square shape.
Heat 1 tbsp ghee in a pan and add 1 tbsp sugar to it.
Now cook the bread slices until they’re golden brown from both sides.
Assemble the dessert, spread rabdi on toast, place beetroot halwa quenelle on top of it and garnish with chocolate almonds.