By Dr Sirisha Potluri
Beet root halwa with dates and cashews.
Ingredients
4 cups peeled and grated beets
2 cups unsweetened plant milk
1 cup date paste ( made by soaking 10-12 dates in warm water and blend to make a paste )
1 cup cashew paste ( soak 12-14 cashews overnight and make a thick paste using water)
Cardamom powder ( grind 6-8 pods in coffee grinder)
Edible camphor ( pinch) this is used specifically in some Indian desserts .
Coarsely ground dry roasted mixed nut powder( almonds, cashews, pistachios, walnuts, pecans, etc) ( 3table spoons)
Beetroot halwa is a slow-cooked dessert made with grated beetroots, plant milk date paste and cashew paste cardamom and edible camphor ( optional)and dry fruits.
How To Make Beetroot Halwa
1. Rinse, peel and grate the beetroots. You can either use a handheld grater or a food processor to grate the beetroots.
2. Take the grated beetroots in a thick bottomed kadai or pan. Add unsweetened plant milk( almond , soy , cashew , hemp etc)
3. Mix and cook the grated beetroot and milk mixture on a low to medium flame.
4. The milk will boil and froth whilst cooking. Continue to cook and keep stirring often
5. When almost 75% to 80% of the milk has reduced, add cashew paste and date paste .
Stir and continue to simmer the halwa till its almost done.
6. Towards the end, add cardamom powder and a pinch of edible camphor ( optional) add 1-2 tablespoons dry roasted coarsely ground nut powder and mix well. Use 1 tablespoon of nut powder as a garnish.