healthy mithai for diwali

Beetroot Halwa Recipe

Ingredients

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardamom)
saffron few flakes
1 tbsp ghee

Method

Peel and grate beetroot.
Put milk and beetroot in a heavy saucepan.
Boil till thick, stirring occasionally.
Once it starts thickening, stir continuously.
Add sugar and cook further till thickens.
Add ghee, elaichi, saffron and colour.
Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
Serve hot, decorated with a chopped almond or pista.

Carrot Burfi

Ingredients

carrots 5 lbs
sugar 2 cups
milk powder 2 cups
butter 1/2 lb
cottage cheese 16 oz

Method

Cook grated carrots and sugar together in a heavy bottom pan till done.
In another pan fry the butter and cottage cheese and then add the milk powder and cook
until the mixture leaves the side of the pan.
Then add the cooked carrots to the cheese-milk powder mixture and cook for another 5
minutes.
Butter a large cookie sheet or thali and coat it with butter or ghee. Spread the cooked
mixture on the cookie sheet.
Put some silver foil sheets on the burfi. Cut it into squares or diamonds when it cools.
Put the burfi in the fridge and it will keep for a month.


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