Beetroot Carrot Halwa | A colorful fudge made with Jaggery

14th February 2015 - Valentine's Day!!!! Also this happens to be Appa's Official Birthday! Yeah...in those days...there was this norm I guess..actual DOB and Official DOB! So Appa is a Valentine Baby! Meetha toh banta hai...and that too this is Saturday...all at home...so a great homely lunch with a sweet to celebrate this special day!

So Amma decided to make a jhatpat sweet which is jaggery based...and with nutrients and can be prepared within 10 minutes! Yup! Including preparation time!

Beetroot Carrot Halwa with Jaggery is Amma's own creation as she tries to use more of Jaggery rather than White Sugar! When Amma made this sweet for the first time, Appa and I started eating Beetroots! Amma is the only one who loves Beetroots and she tries different recipes to woo us to it! This was an instant click! She has been successful with Gulabi Raita and Gulabi Beets Pulav too!

INGREDIENTS

1 cup Beetroot, peeled and grated
1 cup Carrot, peeled and grated
1 cup Vellam | Gur | Jaggery, grated
10 Badam | Almonds. chopped
10 Pistachios. chopped
1 tsp Homemade Ghee | Clarified Butter
1/4 tsp Elaichi | Cardamom Powder

METHOD

• In a thick bottomed kadhai, add grated beetroot, grated carrot and ghee. Place it on high flame and saute for 3 minutes.
• Add grated Jaggery and stir continuously for 4 to 5 minutes.
• The Halwa is almost done.
• Add half quantity of chopped almonds and pistachios along with elaichi powder. Mix well.
• Switch off the gas and transfer to a serving bowl.
• Garnish with remaining chopped almonds and pistachios.
• Serve hot|cold.

The quantity of this Halwa would turn out to be just a cup as both Beetroot and carrot shrink due to the water in them getting evaporated. This quantity was sufficient for 2 spoonfuls each for 3 of us. So in case you want to actually feast on this, and I am sure you would as it tastes simply awesome...kindly increase the quantity of ingredients accordingly!

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About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.