Beetroot Halwa with Cashew Nuts is a delightful Indian dessert that combines the earthy sweetness of beetroot with the crunch of cashews. This halwa is cooked in ghee and milk until it reaches a rich, thick consistency.
The addition of cardamom powder enhances its aromatic flavor, making it a perfect treat for festive occasions.
For a dairy-free version, consider using coconut milk, which adds a subtle, creamy texture to the halwa. This swap is similar to how Coconut Milk Custard can be used to create creamy, plant-based desserts without compromising on taste.
Pair this Beetroot Halwa with Cashew Nuts with other simple desserts like Easy Lemon Cake Squares for a well-rounded dessert menu. The tangy lemon cake balances the sweetness of the halwa, offering a delightful contrast in flavors that will please any crowd.
FAQs for Beetroot Halwa with Cashew Nuts
Can I make Beetroot Halwa with Cashew Nuts vegan?
Yes, you can make it vegan by substituting ghee with coconut oil and using coconut milk instead of whole milk.
How long does it take to prepare Beetroot Halwa with Cashew Nuts?
It takes approximately 20 minutes to prepare and 45 minutes to cook, totaling 65 minutes.
What is the best way to grate beetroot for this recipe?
Use a fine grater to ensure the beetroot cooks evenly and integrates well into the halwa.
Can I use any other nuts instead of cashews?
Yes, you can substitute cashews with almonds, pistachios, or walnuts based on your preference.
How should I store leftover Beetroot Halwa with Cashew Nuts?
Store the halwa in an airtight container in the refrigerator for up to 3-4 days. Reheat before serving.
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