Beetroot Halwa Mille Feuille - SK Khazana

Ingredients list for Beetroot Halwa Mille Feuille - SK Khazana

• 3 Medium beetroots peeled and grated
• 2 tablespoons Ghee
• 1 cup Milk
• 1/2 cup Sugar
• 1/2 teaspoon Green cardamom powder
• 1/4 cup Mawa grated
• 8-10 + to garnish Pistachios Blanched and slivered
• 2 Phyllo pastries
• for dusting Powdered sugar
• to garnish Angroori rasmalai
• to garnish Gold varq

Method

1. Heat ghee in a deep non-stick pan, add beetroot and sauté for 2-3 minutes on medium heat, stirring continuously.
2. Add milk and mix well. Cover and cook on medium heat for 8-10 minutes or until the beetroot is cooked.
3. Add sugar and mix well and cook till sugar dissolves and the mixture darkens. Add green cardamom powder and mix well.
4. Add mawa and mix well. Sprinkle pistachio slivers. Transfer into a bowl and set aside to cool.
5. Take a phyllo pastry on a serving plate, sift powdered sugar on top. Spread a thick layer of beetroot halwa evenly over it. Place another phyllo pastry on top and sift powdered sugar on top. Again spread a thick layer of beetroot halwa evenly over it.
6. Serve immediately garnished with angoori rasmalai, pistachio slivers and gold warq.