Beetroot Muscoth Halwa Recipe by Muniswari.G
Cooking Instructions 2 hours 1 In a wide bowl, take 1 cup of wheat flour. Add water gradually and make a smooth dough. Soak 3 hours... No problem even if the dough is sticky. Add 3 cups of water to the dough and start mixing with your hands. Dough dissolves in water and you will get wheat milk. 2 Keep mixing till you get the fiber like gluten part separately. Squeeze well and discard it. Now wheat milk with water is ready. Cover the milk bowl with a plate and rest it overnight or 6 hours. Wheat milk will be settled down and you will find the water on top. Drain the water carefully. No problem if little water is present with wheat milk. Measure the sedimented wheat milk. You will get around 1 cup. Keep it aside. 3 4 Take one big coconut. Grate it or make pieces. Grind to a smooth paste adding 1 cup of warm water. Strain and collect the coconut milk in a bowl. Add more warm water and take the second milk too. Total quantity of coconut milk should be 4 cups. So you can add water based on this. In a kadai take 1 cup of wheat milk, Add beetroot to a mixer jar, grind it well and strain it... Add it to the milk... 4 cups of coconut milk, 2 cups of palm sugar.I melted palm sugar and mixed it with milk. Mix well 5 6 Keep the kadai in medium flame and keep stirring till sugar dissolves. After 5 to 10 minutes, halwa starts to thicken. Keep cooking by changing the flame from low to medium high. 7 Add cashew nut pieces. Keep mixing the halwa for another 30 minutes. Halwa thickens completely and leave the sides of kadai. It rolls with the ladle and becomes a lump. It will be non-sticky to touch. If you want, you can remove the halwa to a ghee greased plate at this stage. Set it till warm, cut into pieces and enjoy. It tastes good. But If you want really glossy halwa like in sweet shops, you need to proceed to the next step. 8 Keep the flame medium and mix until halwa starts to leave traces of oil in the sides of kadai. Total cooking time would be more than one hour. Once you see the oil releasing in the sides, remove and transfer to a ghee greased plate. Level it with ghee greased spatula. Rest the halwa till warm, invert to a plate. Make pieces and consume within 2 to 3 days. Enjoy ! 9 Now ready to serve beetroot muscoth halwa.... 10 Traditionally, this halwa is made with maida... and that too with white sugar... but I have made it in a healthier way.... 1 In a wide bowl, take 1 cup of wheat flour. Add water gradually and make a smooth dough. Soak 3 hours... No problem even if the dough is sticky. Add 3 cups of water to the dough and start mixing with your hands. Dough dissolves in water and you will get wheat milk. 1 In a wide bowl, take 1 cup of wheat flour. Add water gradually and make a smooth dough. Soak 3 hours... No problem even if the dough is sticky. Add 3 cups of water to the dough and start mixing with your hands. Dough dissolves in water and you will get wheat milk. 2 Keep mixing till you get the fiber like gluten part separately. Squeeze well and discard it. Now wheat milk with water is ready. Cover the milk bowl with a plate and rest it overnight or 6 hours. Wheat milk will be settled down and you will find the water on top. Drain the water carefully. No problem if little water is present with wheat milk. Measure the sedimented wheat milk. You will get around 1 cup. Keep it aside. 2 Keep mixing till you get the fiber like gluten part separately. Squeeze well and discard it. Now wheat milk with water is ready. Cover the milk bowl with a plate and rest it overnight or 6 hours. Wheat milk will be settled down and you will find the water on top. Drain the water carefully. No problem if little water is present with wheat milk. Measure the sedimented wheat milk. You will get around 1 cup. Keep it aside. 3 3 4 Take one big coconut. Grate it or make pieces. Grind to a smooth paste adding 1 cup of warm water. Strain and collect the coconut milk in a bowl. Add more warm water and take the second milk too. Total quantity of coconut milk should be 4 cups. So you can add water based on this. In a kadai take 1 cup of wheat milk, Add beetroot to a mixer jar, grind it well and strain it... Add it to the milk... 4 cups of coconut milk, 2 cups of palm sugar.I melted palm sugar and mixed it with milk. Mix well 4 Take one big coconut. Grate it or make pieces. Grind to a smooth paste adding 1 cup of warm water. Strain and collect the coconut milk in a bowl. Add more warm water and take the second milk too. Total quantity of coconut milk should be 4 cups. So you can add water based on this. In a kadai take 1 cup of wheat milk, Add beetroot to a mixer jar, grind it well and strain it... Add it to the milk... 4 cups of coconut milk, 2 cups of palm sugar.I melted palm sugar and mixed it with milk. Mix well 5 5 6 Keep the kadai in medium flame and keep stirring till sugar dissolves. After 5 to 10 minutes, halwa starts to thicken. Keep cooking by changing the flame from low to medium high. 6 Keep the kadai in medium flame and keep stirring till sugar dissolves. After 5 to 10 minutes, halwa starts to thicken. Keep cooking by changing the flame from low to medium high. 7 Add cashew nut pieces. Keep mixing the halwa for another 30 minutes. Halwa thickens completely and leave the sides of kadai. It rolls with the ladle and becomes a lump. It will be non-sticky to touch. If you want, you can remove the halwa to a ghee greased plate at this stage. Set it till warm, cut into pieces and enjoy. It tastes good. But If you want really glossy halwa like in sweet shops, you need to proceed to the next step. 7 Add cashew nut pieces. Keep mixing the halwa for another 30 minutes. Halwa thickens completely and leave the sides of kadai. It rolls with the ladle and becomes a lump. It will be non-sticky to touch. If you want, you can remove the halwa to a ghee greased plate at this stage. Set it till warm, cut into pieces and enjoy. It tastes good. But If you want really glossy halwa like in sweet shops, you need to proceed to the next step. 8 Keep the flame medium and mix until halwa starts to leave traces of oil in the sides of kadai. Total cooking time would be more than one hour. Once you see the oil releasing in the sides, remove and transfer to a ghee greased plate. Level it with ghee greased spatula. Rest the halwa till warm, invert to a plate. Make pieces and consume within 2 to 3 days. Enjoy ! 8 Keep the flame medium and mix until halwa starts to leave traces of oil in the sides of kadai. Total cooking time would be more than one hour. Once you see the oil releasing in the sides, remove and transfer to a ghee greased plate. Level it with ghee greased spatula. Rest the halwa till warm, invert to a plate. Make pieces and consume within 2 to 3 days. Enjoy ! 9 Now ready to serve beetroot muscoth halwa.... 9 Now ready to serve beetroot muscoth halwa.... 10 Traditionally, this halwa is made with maida... and that too with white sugar... but I have made it in a healthier way.... 10 Traditionally, this halwa is made with maida... and that too with white sugar... but I have made it in a healthier way.... 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