Is it Autumn in your part of the world yet? Chilly mornings, sunny afternoons? It’s strange and I don’t want to jinx it, but we have been enjoying bright beautiful days for the last week! All the wonderful things I wrote about Sensommer are finally coming true
It is invariably cold in the mornings and my jackets, scarves and boots have been called into service. I am also already contemplating gloves! But come noon and it gets hot, real hot!
When the night rolls by, it is cool again and some evenings, I am considering wooly socks to help my poor frosty toes. And when it comes to food, we are definitely in the mood for something warm and comforting.
Bowls of saucy pasta, dal and rice, some quick curries with enough spices to warm us right up… that’s what fall food is all about in this household most weeknights.
Weekends are reserved for the slow-cooked meals; pots are left to simmer on the hobs for a couple of hours while we cosy up under blankets, read books or catch up on the week’s TV highlights.
Weekends are also the perfect time to indulge ourselves with desserts. During summer, it’s all about ice-creams and sorbets, but I think fall and winter are just perfect for Indian desserts with their hint of spice.
Imagine warm syrup soaked Gulab Jamun, delicate crispy Jalebis and decadent, luscious halwas (like Apple Halwa and Carrot Halwa), cooked with nuts and spices for hours to turn simple fruits and vegetables into the most delectable desserts.
This particular halwa celebrates the beautiful beetroot. The sweetness of the beets needs hardly any sugar and when you mix that gorgeous flavor with ghee, milk, nuts and cardamom, be prepared for something close to magic
The slow-cooking makes the beets beautifully tender; it is a melt-in-your mouth halwa and look at that rich, crimson hue! It’s the stuff that fall dreams are made of 😀
This halwa is quite similar to its more traditional cousin Gajar ka Halwa, but with a distinctive beetroot flavor. I love serving it with pistachio slivers and a dollop of crème fraîche. Heavenly!
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- 500 grams Beetroot
- 750 ml full-fat Milk
- 3 tablespoons Ghee
- 2 tablespoons Sugar (add more if you prefer a sweeter halwa)
- 5 Green Cardamom, powdered
- 10 Cashew nuts, roughly chopped
- 10 Almonds, roughly chopped
- 10 Pistachios, roughly chopped
- Crème Fraîche, to serve
- Clean, peel and grate the beetroots.
- Combine the milk and grated beetroot in a heavy bottomed pan.
- Bring to a boil on a medium flame.
- Then reduce the heat and simmer.
- Keep stirring from time to time.
- The grated beetroot will cook in the milk and the milk will start to reduce and evaporate.
- When most of the milk has evaporated and the beetroot is cooked, but still has some texture left, add the ghee and the sugar to the mixture.
- Stir well and continue to cook on a low flame, with regular stirring.
- In a separate pan, lightly toast the chopped almonds and cashew nuts.
- Add the toasted cashew nuts, almonds and cardamom powder to the halwa, mix and simmer till all the milk is evaporated.
- Serve the beetroot halwa warm, topped with the chopped pistachios and crème fraîche