Beetroot Halwa/ Chukandar Ka Halwa

Halwa is a sweet pudding recipe and it is mostly made from flour, semolina, lentils and veggies like carrot, pumpkin, black carrot  and bottle guard. 

We can also make it with beetroot. 

Beetroot Halwa is a delicious fudge like pudding made from grated beetroot and for sweetness we can use honey or jaggery, flavored with cardamom powder.  Beetroot Halwa is a quick and healthy dessert. 

Beetroot is a root vegetable which is also known as red beet, garden beet or beet. 

Beetroot is packed with nutrients. It is great source of fiber, manganese, potassium, iron and vitamin C.

Beetroot has been gaining is popularity as a super Food.

Beetroot can be used in various dishes like sabji, salad, paratha, chop, cutlet and Kebabas. 

I also made paniyaram using beetroot. 

Preparation Time:-10 minutes 

Cooking Time:- 15 minutes 

Serves:-  4

Recipe Type:- Dessert 

Author:- Hem Lata Srivastava 

Ingredients:-

1. Beetroot 1/2 Kg
2. Sugar 2tbsp
3. Desi ghee 1tbsp
4. Mawa 100gm
5. Cardamom powder 1tsp
6. Pinch of salt 
7. Full cream milk 1cup
8. Chopped nuts 2tsp
9. Pistachio for garnish

Recipe procedur:- 

1. Peel and wash the beetroot properly and then grate it.
2. Add grated beetroot and milk to a heavy bottomed pan, mix and cook until all the milk gets absorbed. 
3. Heat ghee in a non  stick pan add cooked beetroot, sugar, cardamom powder salt and nuts mix well .
4. As all the moisture evaporates add grated mawa mix , cook another two to three minutes. 
5. Switch off the gas.
6. Garnish with pistachio sarve hot or cool.

Notes:-

1. Here I used full cream milk you can use tond milk. 
2. You can also skip the milk and mawa.
3. Besides mawa you can use milk powder. 
4. Sugar can be add as per your taste.

Besan Ki Khandaiyan/ Katli / Besan Ki Sabji

 

Besan ki khandaiyan is a popular dish from Bhopal as I saw in a TV show.  It is quite similar to rajasthani pithod or besan ki katli and besan ke paneer  or besan ki burfi from Uttar Pradesh and in Gujrat known as Dhokli nu saak.

Also in Bihar and Jharkhand they make besan ki machli with gram flour  but for gravy they use yellow mustard seed paste which gives it a nice pungent flavour.  For Besan Ki machli make besan ka  cheela with salt, Red chili powder, coriander leaves and bit garam masala, cut and fry them add to the gravy.

We make it with fresh green peas and it is called besani paneer matar ki sabji and for gravy we use tomatoe puree. 

Here I have made traditional Besan ki khandaiyan. In this recipe we add curd besides tomato or other sour ingredient. 

Besan ki khandaiyan tastes just like non veg.

It is a good option for vegetarians, it can be served as a starter for any small gathering. 

Besan:- 

Besan is a pulse flour which is made from chana dal. It is a staple ingredient in the cuisine of India. It can be used in various dishes. 

It has many beneficial properties also, it contains soluble fiber and it is also good for heart.

Besan can be used instead of wheat flour in some curries as it blends well and gives a nutty flavour to the dish.

This Besan ki khandaiyan is made for the event A-z recipe Challenge season -2 .

 this month the Alphabet is "B" and here I choose "Besan" 

Let's start the recipe:-

Ingredients:-

For Khandaiyan:-

1. Besan/Gram Flour 2 cup
2. Salt to taste 
3. Red chili powder 1tsp
4. Kashmiri chili powder 1tsp
5. Ginger garlic paste 1tbsp
6. Cumin seeds 2tsp
7. Asofitada / Heeng 1tsp
8. Oil 1/2tsp

For Gravy:-

1. Ginger, garlic paste 1tsp
2. Onion paste 2tbsp
3. Dry red chili 2no.
4. Bay leaf 2
5. Fenugreek seeds 1tbsp
6. Turmeric powder 1tbsp
7. Red chili powder 1tsp 
8. Coriander powder 1tbsp
9. Salt to taste 
10. Curd 1 cup
11. Oil 2 tbsp
12. Garam masala powder 1tsp
13. Coriander leaves for garnishing 

Recipe procedure:-

1. Mix besan with salt, chili powder, kashmiri chili powder,  ginger garlic paste, heeng and cumin seeds, make a thin batter of pouring consistency. 
2. Heat oil then add the batter to the pan and cook it on low heat until the mixture gets thickened and cook to get halwa like consistently. 
3. Switch off the gas, grease a  thali and spread the mixture into the thali set and allow to cool it. 
4. Once the mixture cools, cut it into diamond shape pieces. 
5. Heat a non stick pan and shallow fry them.
6. Heat oil in a pan or kadhai add methi dana, whole red chili and bay leaf then saute for a couple of minutes. 
7. Add ginger garlic paste and onion paste then fry until it turned brown.
8. Add turmeric powder, coriander powder,  red chili powder then stir and mix it well, cook till oil separates. 
9. Add curd and salt then mix it well. Add khandaiyan pieces then mix it well so all the pieces mix with masala.
10. Now add 2 glass water.  Cover and cook it for 5 to 8 minutes. 
11. Add garam masala 
12. Switch off the gas.
13. Serve hot with chapati along with salad.

Recipe Notes:-

1. Frying step is optional add without frying as per your choice. 
2. We can serve it as snacks in that case skip  the gravy.
3. We can also serve it with boiled rice.