Sweets - Halwa - Beet Root Halwa Rolls

Beet Root Halwa Rolls

Ingredients Quantity Oil To Deep Fry Halwa Beetroot(grated) 1 Cup Sugar 1 Cup Milk 2 Cups Ghee 4 tsp Cashews Few Rolls All Purpose Flour/Maida 1 Cup Azwain 1/2 tsp Salt To Taste

Serving 2 Preparation Time 10 mins Cooking Time 20 mins

Method :

1	2	3
4	5

1. Heat 1 tsp of ghee in a wide pan. When the ghee starts melting, add the grated beetroot and saute it for 2 mins.
2. Add milk and stir it occasionally untill it thickens with beetroot. It should not stick to the bottom or sides.
3. When the milk condenses and thickens with beetroot, add sugar and mix well. The sugar will melt first and then it will start to leave the sides and the sides looks like strings while strirring. When the sugar starts leaving the sides, add the remaining 3 tsp of ghee and stir again. When the whole mixture leaves the sides and ghee gets completely absorbed with the beetroot mix, switch off the flame.
4. Prepare chapati dough with "roll" ingredients. Rollout poori size and stuff the halwa. Roll it nicely covering the edges.
5. Deep Fry them in hot oil till they turn light golden color. Cut each roll into half.

Tips :

1. Be patient, especially after adding the milk.
2. Adding Khoya is makes much more tastier. Condensed milk can be used if khoya is not available.
3. I oriented each wrapper as a diamond with one corner pointing toward me and piled a few tablespoons of filling two-thirds of the way down from the center to the corner nearest me. I folded the nearest corner over the filling, then folded the sides over, making sure no filling was “exposed” and then rolled the rest of it up.