If you want to prepare something sweet for a special occasion but wish to move away from usual options like pumpkin or rice halva, beet halva will be an excellent choice. This article presents a simple instruction on how to make this dessert.
If you want to prepare something sweet for a special occasion but wish to move away from usual options like pumpkin or rice halva, beet halva will be an excellent choice. This article presents a simple instruction on how to make this dessert.
Beets are considered very healthy because their nutrients help increase energy and improve overall well-being. Although most people prefer to consume beets in the form of juice or salad, you can also make a very tasty halva from them that is easy to prepare at home.
This dessert, made with milk, ghee, and dried fruits, is perfect for holidays or celebrations. If you are looking for a new option instead of pumpkin or rice halva, beet halva will be a wonderful substitute. Next, we will tell you how to prepare this delicious dessert and what ingredients you will need.
First, you need to prepare the ingredients: 2 large beetroot tubers, 1 liter of milk, 1/2 cup of sugar, 1/4 cup of ghee, 1 teaspoon of cardamom powder, a pinch of saffron, as well as 1/2 cup of chopped almonds and pistachios.
To make beet halva, first wash the beets thoroughly and cut them into small pieces. Then, bring water to a boil in a saucepan and cook the beet pieces until soft. After that, drain the water and mash the beets or blend them in a blender until smooth puree.
In a deep pan, bring the milk together with sugar to a boil over medium heat. When the milk starts to boil, add the beet puree and mix well. Then add the ghee and cardamom powder, continuing to stir constantly. Cook the mixture until it thickens to the consistency of halva.
Finally, stir in the saffron and the chopped almonds and pistachios. You can adjust the amount of dried fruits to your taste. The finished beet halva can be served hot or chilled in the refrigerator for cold serving.
If eating simple lentils, such as arhar or moong, has become boring for family members during lunch, it is worth giving the second course a special and appetizing accent. Dal Makhani, a very popular dish in North Indian cuisine, is mouthwatering when mentioned.
Many believe that reproducing the creamy and thick taste of Dal Makhani, similar to restaurant quality, at home is difficult. However, with a few simple culinary tricks and the right spices, this dish can be prepared quite easily in your own kitchen. Thanks to the perfect combination of butter and cream, these lentils will turn an ordinary lunch into a luxurious feast. Below is the simplest recipe for making Dal Makhani in a restaurant style.
For preparation, you will need: whole black lentils (Sabut Urad ki Dal) — 1 cup, rajma — ¼ cup, local ghee or butter — 3-4 tablespoons, finely chopped onion — 1 (medium size), tomato puree — 1 cup, ginger and garlic paste — 1 tablespoon, Kashmiri red chili powder — 1 teaspoon, garam masala powder — ½ teaspoon, dried Kasuri Methi — 1 teaspoon, fresh cream or homemade yogurt — ½ cup, salt — to taste.
First, thoroughly wash the whole black lentils and rajma, then soak them in water overnight (or for 7-8 hours). The next morning, place them in a pressure cooker along with 4 cups of water, a small amount of salt, and one tablespoon of oil, then cook slowly until 4-5 whistles are achieved, until the lentils are completely soft.
After cooking, open the pressure cooker and gently mash (crush) the lentils and rajma using a ladle. This step gives the dish its creamy consistency.
Next, heat 2 tablespoons of oil and a little vegetable oil (to prevent burning) in a heavy-bottomed pot. Add the finely chopped onion to this mixture and fry until golden brown. Then add the ginger and garlic paste and cook for one minute.
Add the tomato puree and Kashmiri red chili powder to this base. Fry the spices until the oil or ghee starts separating from the sides of the pot.
Pour the cooked lentils and rajma along with the water into the fried spices. Reduce the heat to a minimum and simmer the lentils for at least 20-25 minutes. The slower Dal Makhani cooks, the more delicious the taste becomes. If the lentils seem too thick, you can add a little warm water.
When the dal achieves a thick and creamy texture, add the garam masala powder and dried Kasuri Methi, crushed by hand. Finally, stir in the fresh cream and one tablespoon of oil on top, mix well, and turn off the heat after 2 minutes. The ready-made Dal Makhani in restaurant style is served hot with tandoori roti, naan, or jeera rice.
