Red Therapy – Glossy Beetroot Halwa with Coconut

A plate full I can deal with, a food processorful is daily fare, but there has been much more than usual going on. I am reaching the end of something I have worked on for a while but am really loosing steam on the project.
Also, my son is getting to a new phase, we are trying to get him more independent for next year. It might seem long, but is not that much in the real scheme of things. Aadi and I don’t deal with change well. I am really struggling with little things like not helping him with the t-shirt that both of us know he can handle by himself. I have a harder time being firm with him. In general, there is just too much going on, as with other things when I am stressed out I cook. Lately I have been blogging a little more than usual, oh well there are worse things that I could be doing.The beetroots and the beetgreens are quite normal this time of the year, but yesterday I stared at the latest batch like I had never seen them before. Well, if you really focus on the vivid color it is truly quite stunning – hence beetroot red. Well, I have to confess now that I put this in perspective I dont think anyone other than the beet can mimic this stunning color. So it really is not an apt expression but then again, neither is turning tomato red.
I decided to capitalize on the natural sweetness of the vegetable and made beetroot halwa. This is my first attempt at making this, I have for some reason just not done much with beets except roasting them. I loved the results. I used lowfat milk some sugar and clarified butter.
We ate this greedily for breakfast before we set off on a one-day trip to explore the valley. You shall hear about that later.
Glossy Beetroot Halwa with Coconut and Pistachios

Ingredients

  • 6 to 8 medium sized beets
  • 3/4 cup whole milk
  • 2 cardamoms
  • 1/3 cup sugar or to taste
  • 1/2 cup shredded sweet coconut (the baking variety), plus extra to garnish
  • 2 tablespoons unsalted butter
  • Chopped pistachios

Instructions

  1. Heat the oven to 350 degrees.
  2. Wrap the beets in foil and bake for 40 minutes. Cook slightly and peel the beets.
  3. Place the beets in the food processor and process until finely chopped.
  4. Place the milk in a heavy bottomed pan and bring to a simmer and add in the beets and watch the milk turn pink and comes to a simmer.
  5. Add in the cardamom and sugar and the coconut and continue cooking stirring frequently to allow the mixture to gradually thicken.This dessert will have some texture and the milk evenutally will not be visible to the eye.
  6. Add in the butter and cook until melted and this will give the dessert a smooth dark red glossy appearance.
  7. Turn off the heat after 5 minutes, the mixture should be a red soft lightly textured mass.
  8. Cool slightly, serve in bowls garnished with extra coconut and pistachios.
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The theme for this month’s Sugar High Friday is vegetables, so I am sending this red creation over to the expatriate kitchen, that is hosting the event for August. The event was started by the Domestic goddess.

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