Beetroot Halwa Trifle
Festive beetroot halwa trifle made with layers of beetroot halwa and whipped yogurt cream. Topped with chopped mixed nuts.
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Ingredients
To Make Beetroot Halwa:
- 4 and ½ cups peeled and grated beetroot
- 4 and ½ cups milk
- 2 tablespoon ghee
- ¼ teaspoon ground cardamom
- ¾ cup white sugar
To Make Trifle:
- 1 cup heavy cream thickened cream
- ½ cup icing sugar
- 1 teaspoon vanilla extract
- ¼ cup yogurt
- Chopped mixed nuts to garnish
Instructions
To Make Beetroot Halwa:
- Place milk and grated beetroot in a saucepan over medium- high heat. Cook, stirring occasionally, until 50% -60% of milk has evaporated and beetroot is nearly cooked.
- Add ghee and sugar. Continue to cook until 80% of milk has evaporated and beetroot is well cooked.
- Stir in ground cardamom just before removing it from flame.
- Cool to room temperature and place in the refrigerator.
To Make Whipped Yogurt Cream:
- Place cream, sugar and vanilla extract in a bowl. Use an electric or hand held mixer to beat for 2-3 minutes or until it turns thick and glossy. Add yogurt and beat again for another minute or until combined. Refrigerate until ready to use.
To Assemble Trifle:
- Divide chilled halwa among four glasses. Add layers of whipped yogurt and halwa. Top with nuts.
Notes
- You can substitute beetroot halwa with your favorite halwa in this recipe.
Nutrition
Serving: 1g | Calories: 768kcal | Carbohydrates: 121g | Protein: 46g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Cholesterol: 118mg | Sodium: 221mg | Fiber: 2g | Sugar: 56g