Preparation time   : 30 minutes
Cooking time         : 40 minutes + setting time in the refrigerator
Serves                   : 8 members

Description

At home beetroot halwa is always made as an accomplishment for biriyani as a sweet. This is an authentic recipe from my in – laws  place. This time I had loads of beetroot halwa as left overs. Every one fed up seeing this on the table for every meal didn’t bother to see also. Me not wanting to waste the halwa, added a few more ingredients and rolled them to lemon size rounds. Was thinking of rolling them over chopped nuts but my pantry had no stock of nuts. Now what do I do. I stood in front of my refrigerator gazing at all the ingredients there. I saw a few bars of cooking chocolate. Yes I can coat it over chocolate but it will look odd as red with brown will not look eye appealing. Umm… my eyes go to the white chocolate and I am like bingo.. white chocolate coated beetroot halwa. Yum.. I had a tsunami happening in my mouth with so much saliva just thinking of the taste and look of it. Melted the white chocolate and coated the halwa balls. It was a flop as the balls broke down and the white chocolate got the colour of the beetroot mixed up. The results were not as I expected. Then I kept the balls in the freezer for some time to harden and then tried coating over  Melted white chocolate. Wolla, it worked perfect this time as I imaged it to be. Set it in the fridge and my first bite did true justice as I had imagined the dessert to be. Served as a snack while we were all watching the television. Hesitantly one was tasted and the rest vanished in seconds where I had to grab a few to save for myself.. so this the story of how the left over halwa got its old wine in a new bottle look giving birth to a new fusion dessert as well.

Beetroot halwa white chocolate truffles

Ingredients

Method

• Cook the grated beet roots with milk and water to done. Once cooked, boil until it gets dry with no moister in it.
• Add sugar, ghee, milk Kova and salt. Mix well and boil until it dries up. Remove from heat and cool completely.
• Add the chopped nuts to the beetroot halwa and mix well. Roll the halwa into small lemon size balls. Place in the freezer for two hours.
• Melt the chopped white chocolate in the microwave for two minutes. Remove once in every 30 seconds and mix mix well with a dry spoon to get melted chocolate.
• Dip the beet root halwa balls over the melted chocolate making sure it’s coated over all around well. Place over a tray lined with foil paper and place in the refrigerator until needed to be served.
• Do the same to all the beetroot halwa balls. Serve when needed kept in the refrigerator.