Carrot Beet Halwa
This variation of the traditional Indian sweet, ‘Gajar ka halwa’ is ideal for festive occasions. It has some paneer as well to give a protein boost.
Ingredients:
- 1 Cup thickly grated carrots
- 2 Cups thickly grated beetroot
- 1 tsp Cardamom powder
- 1 Tbsp Ghee
- 2 tsp Vegetable oil
- 2 Tbsp Toned milk
- 1/4c Sugar or Sugar free
- 1 tsp Elaichi powder (cardamom)
- 10 Almonds
Highlights:
- Delicious Indian pudding.
- Variation recipe of “Gajar Ka Halwa” for dialysis.
- Portion size: 12
- Serving size: 1
Nutrients
- Energy: 138Kcal
- Proteins: 3g
- Carbohydrates: 14g
- Fat: 7g
- Sodium: 65mg
- Phosphorus: 148mg
- Calcium: 47 mg
- Potassium: 75mg
Procedure:
- Boil the grated carrots in 6 cups water for 5 minutes and drain the water.
- In a pressure cooker, heat ghee and sauté drained grated carrots and grated beetroot continuously for 5 minutes on low flame.
- Add 2Tbsp of toned milk, stir well and pressure cook till 1 whistle.
- In another pan, heat oil and add crumbled paneer and add 1Tbsp sugar. Stir continuously and cook till it becomes granulated.
- Add the granulated paneer to the cooked carrot and beet. Stir well and cook for 7-10 minutes.
- After cooking for 10 minutes, add remaining sugar and lightly powdered badam and finely powdered elaichi to the above. Stir well and cook for another 2 minutes.
- Serve hot.