Skip to main content

Beetroot Halwa {Taste and Create}

By

This is my third month participating in Taste and Create and I was assigned to Sara's Tasty Buds. There were so many recipes that I wanted to try, but I had my heart set on one of her halwas. She has a cornflour halwa, a wheat flour halwa, and even a lentil halwa! But I decided to make her Beetroot Halwa because I already had some leftover roasted beets in my fridge...and I've never heard of a halwa made with beets before. We did make a carrot halwa once that was delicious and easy!

My only stumbling point was 'khoa.' I had no idea what that was, but one site suggested it was similar to ricotta, so I went with that. Also, I subbed almond paste for her cashew paste and butter for ghee. I know, I know, purists are rolling their eyes, thinking that I should have gone to the store. But it was the end of a long and trying week. I was going for easy. And it turned out great.

1 cup shredded beets
1/2 cup organic granulated sugar
1/2 cup ricotta cheese
2 Tablespoons almond paste
4 Tablespoons butter
1 teaspoon ground cardamom
sliced almonds, for garnish

Place all of the ingredients in a large flat bottom-pan. Cook over medium heat, stirring constantly, until the mixture is well-blended and warmed through. Spoon into individual serving dishes and let cool slightly.


*10/31/2013 Update: Linked to Carole's Chatter Beet Linky Party*
Labels:

Comments

  1. Sharanya palanisshamiMay 19, 2013 at 10:52 PM

    Well made camila ........... Khoa is made by reducing the milk, it was similar to cheese only. Khoa is made by boiling the milk with sugar , when the milk is reduced , the fat from the milk left as crumbles. It can be eaten. This gives a extra taste and flavor to the halwa........

    ReplyDelete
  2. Sharanya palanisshamiMay 19, 2013 at 10:56 PM

    Can you do me a favor , link your recipe to my facebook page...........
    https://www.facebook.com/pages/Saras-tasty-buds/199689230111916

    ReplyDelete
  3. MinJune 4, 2013 at 7:38 AM

    I'm not familiar with halwa, is it a sort of dessert? The color is lovely from those beets!
    Thanks for joining us!
    Min
    The Bad Girl's Kitchen
    Taste & Create

    ReplyDelete
    Replies
    1. Camilla M. MannJune 4, 2013 at 8:31 AM

      Yes, Min, it's a dense pudding-type dessert. Delicious! You should try it.

      Delete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more