I had never cooked with Beetroot before than this. Yes, I had it in Juices and Salads but never as a part of cooking. Last weekend, when I saw the Organic beets on price Drop, I got so tempted and picked them up without having a second thought in my mind. They were shining red with a giant Organic written all over them. Three days passed away and I couldn’t come up with anything but a Salad for dinner that too was eaten only by me and not S. One night, I was dozing and flickering through last few posts of my own Blog, when I looked at Apple Kheer. As tempting as it was in its own individual taste, I decided to make something matching and mixing Beet and Apple together. Fortunately I had some carrots lying on the shelf too, so united them too in this Medley of mine. Phew !! I couldn’t believe the end result, so luscious it was.
If I tell you that this halwa was completely Sugar free would you believe me? I feel as if I have created a wonder recipe for people who can’t have sugar or those who don’t want to have it. Its absolutely sugar free with no substitutes as well. My first experiment with beet was successful and well received. Please remember, the more apples you put in the recipe, the sweeter it will get. But make sure not to exceed the amount too much or it will just ruin the taste of the whole dish. Crunchy and sweet small apples make the best choice for this.
Ingredients:
5 cups grated Carrots
2 cup grated Beetroot
3-4 apples, grated along with their skin on.
3 cups milk
1 tbsp Ghee
1 tsp Cardamom powder
½ cup chopped/ pounded nuts ( Cashews, Almonds, Walnuts)
2 cup grated Beetroot
3-4 apples, grated along with their skin on.
3 cups milk
1 tbsp Ghee
1 tsp Cardamom powder
½ cup chopped/ pounded nuts ( Cashews, Almonds, Walnuts)
Method:
Heat ghee in a pressure cooker and add all three grated veggies together. Stir well to ensure that ghee is folded well between the sheets. Add 1 cup milk and Cook for two whistles and open when the pressure eases off.
Combine everything well and transfer into a wok or Deep heavy bottomed pan. Add the remaining milk and let it simmer for 20-25 min, stirring in between.
Add cardamom powder and mix well. Let it simmer for next 15-20 min till all the milk gets evaporated and mixture comes to a lumpy mass.
Add cardamom powder and mix well. Let it simmer for next 15-20 min till all the milk gets evaporated and mixture comes to a lumpy mass.
Fold in chopped nuts and keep aside for 10 min since it must be piping hot. Serve warm 🙂
Awesome entry dear…lovely low fat version!!
glad to follow your space,Nupur 🙂
I would love if u’ll follow my space too..
Thanx for linking it to my event
Erivum Puliyum
Ongoing Event -Christmas Delicacy (15 Nov-31 Dec 2011)
Nupur, I just loved your blog; it is so constructive, so interesting.
I admired the amazingly red combo, as never thought of adding these two together at least.
Also, I appreciate the pressure cooking method rather than pan cooking for long hours…too good. 🙂
nice and healthy combination…looks fabulous
great combination.. adding beet is an excellent idea.. bookmarked 🙂
do visit my space wenever u find time.. http://culinaryvibes.blogspot.com
all the best!
Awesome recipe…tried it out today for my hubby’s birthday tomoro…came out really well…I just added a little dates paste to itand used almond milk instead of dairy…we both like it sweeter…thanks for posting such an awesome healthy recipe..