How to Prepare Delicious Beetroot dates and almond halwa

Without fail cooking ultimate Beetroot dates and almond halwa easy, bouncy, practical.

Good Evening every body, at this time you get present recipe Beetroot dates and almond halwa with 14 ingredients and 7 steps. Below this is how to prepare, please pay attention carefully.

In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 14 ingredients and 7 stages of easy cooking Beetroot dates and almond halwa.

Ingredients all Beetroot dates and almond halwa

1. Needed 500 g : beetroot.

2. Needed 250 gms : black dates.

3. Prepare 6 tbsp : sugar.

4. Prepare 3/4 cup : ghee.

5. Needed 1 ltr : milk.

6. Needed 6 tbsp : almond powder.

7. Needed 4 tbsp : Kaju powder.

8. Needed 4 tbs : coconut powder.

9. Prepare 2 tbs : khas khas.

10. Needed 1 tsp : elaichi powder.

11. Needed 10-15 : kesar strands.

12. Prepare : For garnishing.

13. Needed 1 cup : Fresh cream.

14. Needed as needed : Soaked and peeled almond and pistachios.

If all ingredients Beetroot dates and almond halwa it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.

Process Cooking Beetroot dates and almond halwa

1. Grate beetroot. chop dates into small pieces and soak into milk for few minutes..

2. Roast khas khas and mix with dates. Now grind both khas khas and dates and prepare fine paste..

3. Heat ghee in non stick pan, add almond powder, pistachios powder, Kaju powder and roast it..

4. Now add grated beetroot and cook at low flame for 10 minutes..

5. Now add milk to it and cook till it turns thick now add dates and khas khas mixture and cook..

6. When the halwa becomes non sticky, add elaichi powder and kesar strands to garnish..

7. Now add sugar to it..

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