Khajoor aur Chukandar ka Halwa

 Dates and Beetroot Halwa - A Traditional Muslim Dessert

Ingredients

Main Ingredients

• 2 cups fresh beetroot, peeled and grated
• 1 cup dates (khajoor), pitted and chopped
• 2 cups whole milk
• 1/2 cup ghee (clarified butter)
• 1/4 cup sugar (optional, adjust to taste)
• 1/2 cup khoya/mawa (milk solids) - optional but recommended

For Garnish

• 2 tablespoons almonds, sliced
• 2 tablespoons pistachios, chopped
• 1 tablespoon cashews, chopped
• 1/2 teaspoon cardamom powder
• A pinch of saffron soaked in 2 tablespoons warm milk

Instructions

Step 1: Prepare the Base

1. Wash and peel the beetroots thoroughly. Grate them finely using a box grater or food processor.
2. Soak the dates in warm water for 15 minutes, then drain and chop them into small pieces.

Step 2: Cook the Beetroot

1. Heat a heavy-bottomed pan or kadhai over medium heat.
2. Add the grated beetroot and cook for 8-10 minutes, stirring occasionally, until the raw smell disappears and the beetroot softens.
3. The beetroot will release its natural moisture - let it evaporate completely.

Step 3: Add Dates and Milk

1. Add the chopped dates to the cooked beetroot and mix well.
2. Pour in the milk gradually while stirring continuously.
3. Cook on medium-low heat for 15-20 minutes, stirring frequently to prevent sticking.
4. The mixture will thicken and the milk will reduce significantly.

Step 4: Add Ghee and Sweetener

1. Add ghee gradually, 2 tablespoons at a time, stirring well after each addition.
2. Continue cooking for another 10-15 minutes until the ghee starts to separate from the mixture.
3. Taste and add sugar if needed (dates provide natural sweetness, so adjust accordingly).
4. If using khoya, crumble it in and mix well. Cook for 5 more minutes.

Step 5: Final Touches

1. Add cardamom powder and mix well.
2. Cook until the halwa reaches a thick, pudding-like consistency and starts leaving the sides of the pan.
3. Remove from heat and transfer to a serving dish.

Step 6: Garnish and Serve

1. Garnish with sliced almonds, chopped pistachios, and cashews.
2. Drizzle the saffron-infused milk on top.
3. Serve warm or at room temperature.

Tips for Perfect Halwa

• Beetroot Selection: Choose fresh, deep red beetroots for the best color and flavor.
• Consistency: The halwa should be thick enough to hold its shape but not dry.
• Sweetness: Dates provide natural sweetness, so taste before adding extra sugar.
• Ghee: Don't skip the ghee - it's essential for authentic texture and flavor.
• Storage: Can be refrigerated for up to 3 days. Reheat gently before serving.

Nutritional Benefits

This halwa combines the natural sweetness of dates with the nutritional benefits of beetroot, including:

• Rich in fiber, folate, and antioxidants from beetroot
• Natural energy from dates
• Protein and calcium from milk
• Healthy fats from nuts and ghee

Serving Suggestions

• Serve as a dessert after Iftar during Ramadan
• Perfect for Eid celebrations and special occasions
• Can be served warm with a scoop of vanilla ice cream
• Garnish with rose petals for special presentations

Prep Time: 20 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 10 minutes
Serves: 6-8 people

Bismillah - enjoy this blessed and nutritious treat!