Recipe: Beetroot Halwa on Saffron Toast

Unusual yet tasty. Beetroot is not a common favourite, though this halwa will change your perception!

Recipe: Beetroot Halwa on Saffron Toast
Pic Courtesy: Chef Saransh Goila

Description: Unusual yet tasty. Beetroot is not a common favourite, though this halwa will change your perception!

Servings: 6 - 10

Ingredients:

Group: Halwa:

  • 500 grams Beetroot, peeled and grated
  • 3 cups milk
  • ½ cup Khoya / Dried whole milk solids
  • ½ cup sugar
  • 2 tablespoons ghee (Clarified butter)
  • 1/2 tsp cardamom (elaichi) powder
  • 4 drops rose water / essence

Group: Rabdi:

  • 100 grams Readymade Rabdi
  • 10 strands Saffron
  • 3 teaspoons milk

Group: Chocolate Almonds:

  • 100 grams White Chocolate
  • 10 pcs. Almonds: 10 nos.
  • 10 pcs. Cashewnuts

Group: Toast:

  • 10 pcs. Bread slices
  • 2 tablespoons Ghee/Clarified Butter
  • 2 tablespoons Sugar

Method:

Group: Halwa

  • Heat 1 tbsp ghee in a pan, Add the beetroot to the pan and saute on medium flame for 8 – 10 minutes.
  • Once it is tender, add the hot milk and keep stirring till it reduces and becomes thick.
  • Add the sugar, mix well and cook, till it reduces.
  • Add the khoya, 1 tbsp ghee and cardamom powder and mix well.
  • When the halwa is cooked and becomes thick, add the rose water and mix well and keep aside.

Group: Rabdi

  • Now in 3tsp warm milk mix saffron strands.. After 5 minutes add Rabdi to this saffron milk and simmer for 2 mins. Rabdi will get a beautiful saffron colour.
  • Group: Chocolate Almonds
  • Melt chocolate on a double boiler. As soon as it melts add cashewnuts and almonds to it. On a greased tray place these chocolate coated almonds one by one. 
  • Keep it inside the fridge for 5 – 7 mins or until the coating has set.

Group: Toast

  • Cut bread slices into bite sized round/ square shapes.
  • Heat 2 tbsp ghee in a pan and add 2 tbsp sugar to it. Once it’s hot and sugar starts to melt.
  • Start cooking the bread slices until they’re golden brown from both sides.
  • Assemble the dessert, spread saffron rabdi on toast, place beetroot halwa quenelle on top of it and garnish with chocolate almonds.
  • Notes: If Khoya / Dried whole milk solids is not available then use ½ cup Condensed milk instead.

(The recipe has been shared by Chef Saransh Goila)

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