Receta Beetroot Halwa - Ode to my Granny
There are certain dishes that triggers our memory instantaneously, some might be warm-hearted, some funny and some not-so-fond. Either good or bad, it makes us travel down the lane to relive those moments again. We all have our own food memories. I have two such dishes that is very close to my heart. Just like I said, one, transports me back to those blissful and happy days where as the other, makes me yearn and shed a tear for something that I cannot have anymore.
The thought of this dish (todays recipe), gets me back to those good old days spent with grandma. She was the one who introduced me to this sweet and I became an instant lover. In every child's heart, there is a special place for his/ her granny / grandpa and vice versa. It is a celestial relationship, that remains same and rooted across culture. So was ours. I was always told that I chose my granny over my mom. She was the one who raised me in my toddler years, carrying me around wherever she went. Once, I started school, every summer was religiously spent at my granny's home. Being the first born in the family, I was pampered a lot. I was granny's favourite grand child, my uncle's favourite niece and also my cousins' favourite elder sister. They were at my beck and call, no matter the situation. I wish I could have those days back again. Pity, that as a child I wanted to grow up and become adult the very next day but now, how I wish otherwise!!
Pictorial Steps
In general for carrot and beet halwa, veggies are peeled, grated and cooked in milk and water in a medium flame. Pressure cooking method saves time, is easier and mess free to a certain extent (in this recipe).