The French who colonized the Pondicherry area of eastern India took a liking to the local flavours and made this version their own. A larger-than-usual
Beetroot Halwa is a delicious and healthy dessert that’s sweetened naturally with the wonderful flavour of beetroots and a small amount of condensed milk. Beetroot halwa is a very versatile desert which once mastered the basic method the beetroot can be substituted for carrots/semolina/bitter gourd (bitter melon).
photo compliments of antoskitchen.com
Spices used in this recipe
Saute ghee/ butter in a sauce pan. Add a dash of condensed milk .( or 1/4 cup full cream milk and 1 tbsp sugar )
then add currants and cashews , saute a further 2 min.
add the cardamom powder and stir into mixture.
Reduce the heat to low /simmer and stir through the grated beetroot or carrots and the remaining condensed milk ( plus remaining milk and sugar if using) continue to stir occasionally so it does not burn the base of the saucepan and slowly thickens.
Serve hot or cold