Khajur Chukandar Halwa

About Khajur Chukandar Halwa

Ingredients

• Dates (khajur), seeded 200 gms
• Beetroots (chukandar), grated 350 gms
• Ghee 3½ tbsps
• Skimmed milk 500 mls
• Jaggery, grated 100 gms
• Green cardamom powder ½ tsp
• Amonds, chopped ½ cup
• Pistachios, crushed 1 tbsp
• Silver varq 1 sheet

How to Make Khajur Chukandar Halwa (Stepwise Photos)

Method

1. Heat 1½ tbsps ghee in a deep non-stick pan, add beetroots and dates and mix well.
2. Add milk, mix well and cook on high heat till milk is absorbed totally.
3. Add jaggery, mix well and saute till ghee leaves the sides of the pan.
4. Add cardamom powder and 2 tbsps ghee, mix well cook for 3-4 minutes.
5. Add almonds and mix well.
6. Transfer into a serving bowl and serve hot or cold garnished with pistachio nuts and silver varq.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps