Gluten-Free Beetroot Halwa
Beetroot halwa is a light and delicious Indian dessert that can be made vegan and gluten-free. Beetroot is one of those vegetables, that is not liked by everyone, due to its distinct taste. But believe me, even if you do not like Beetroot, you will love this Halwa.Also, Beetroot adds a beautiful dark pink color to this Halwa, which makes it even more appealing and unique.
So let's jump into the ingredients -
1cup + 4 Tbsp of Thick Beetroot puree
1/4 Cup Milk(Regular/plant based)
1/2 cup Almond flour
1/4-1/2 Cup Sweetener*
1/4 Tsp Cardamom powder
1 Tsp Cinnamon powder(optional)
2 Tbsp oil/Ghee
Salt
Fried Nuts
Notes -
*The reason for the interval with respect to the sweetener is due to the sweetness level one prefers. We prefer the lower end hence 1/4 cup but increase the quantity based on your liking.
* The sweetener can vary from jaggery powder to dates puree to brown sugar to low-carb sweetener.
Method
Step 1
Boil and blend the Beets into a thick puree.
Wash and peel the betroot. Cut the beet roots into quarters and transfer them into a large saucepan. Add water into the pan and bring the water to a boil. Reduce heat to medium low and simmer for 15—20 minutes until the beet roots are easily pierced with a fork.Place the cooked beet roots into a food processor or blender and blend. The puree can be stored in freezer up to 3 months.
Step 2
Heat oil or ghee in a pan.
Add the pureed beets to it and saute it for 4-5 minutes on medium flame. Roasting the beets gives the halwa a nice, sweet smell and removes the earthy aroma of raw beets.
Step 3
Then, add milk to the pan and then reduce the flame and cook it for 7 to 8 minutes.
Keep stirring at regular intervals.
Step 4
Next, add the sweetener and salt and mix and keep cooking the halwa till it thickens, turns glossy, and doesn't stick to the pan.
Step 5
Add almond flour, cinnamon and cardamom powder and help thicken this halwa.
Finish it off by adding the fried nuts or saffron strands on top.
Serve it hot or cold
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