I am not making a landmark statement, and it’s only a derived one of something I heard from a wellness expert who was talking about Alzheimer’s.
We do many things during the lockdown times, including experiments in culinary skills.
AYUSH (Ayurveda, Yoga & Naturopathy, Unani, Siddha and Homoeopathy) ministry of government of India has published some healthy recipes, and it’s a good starting point.
If carrot halva is good, then beet root version can’t be any less, especially when it’s in the AYUSH list.
The wellness doctor suggested to try do things with left hand if you’re right handed. I tried using left hand to prepare the beet root, but it was difficult. Of course this is a right handed version.
Remove skin of three beet roots, grate them and add to melted ghee (2 tbspoon) in a hard bottom vessel. Allow it to cook for a few minutes.
Add 300 ml milk. Wait, I want to do it differently and better. So I made thin coconut milk using coconut milk powder and used it. Keep on slightly lower fire to get it cooked.
Add sugar. Again sugar is a bad word. Someone called it poison. Palm jaggery is novel and rare. So I used it instead.
Roast some crushed almonds, cashews and kismiss in a teaspoon of ghee and add to the mix.
Half a spoon of cardamom seed powder enhances the flavour.
Allow all water to vaporise.
The beet root halva assumes a deadly colour of the beet and dark palm jaggery and it’s lovely.