Bombay-Karachi Halwa: Rose Flavoured with Beetroot

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Bombay-Karachi Halwa: Rose Flavoured with Beetroot. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Bombay-Karachi Halwa: Rose Flavoured with Beetroot is one of the most well liked of recent trending meals in the world. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They're fine and they look fantastic. Bombay-Karachi Halwa: Rose Flavoured with Beetroot is something which I've loved my entire life.

Many things affect the quality of taste from Bombay-Karachi Halwa: Rose Flavoured with Beetroot, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Bombay-Karachi Halwa: Rose Flavoured with Beetroot delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Bombay-Karachi Halwa: Rose Flavoured with Beetroot is 12-15 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Bombay-Karachi Halwa: Rose Flavoured with Beetroot estimated approx 45-55 mins. Pre.

To get started with this particular recipe, we must prepare a few ingredients. You can have Bombay-Karachi Halwa: Rose Flavoured with Beetroot using 16 ingredients and 7 steps. Here is how you cook that.

This one’s has a long history: So, long story short….

Try this out the way I’ve done it & meticulously narrated my recipe card in details & with its minutest details…
Next turn’s yours 💁‍♀️👍

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Ingredients and spices that need to be Take to make Bombay-Karachi Halwa: Rose Flavoured with Beetroot:

1. For the Cornflour Slurry:
2. 1 Beetroot- Big, Roughly Chopped, Boiled & then, Puréed to a fine smooth paste- Strained, thereafter
3. 1/4 tsp Salt
4. 1 Cup (250 ml) Cornflour
5. 4 Cups (Same Cup that measures the Cornflour): Water (RT)
6. 1/4 Cup Rooh Afza Syrup
7. For the Sugar Syrup:
8. 2.5 Cups Sugar (Granulated)
9. 1 Cup Water (RT)
10. Other Essential Ingredients:
11. 1 Cup - Dry Fruits & Nuts: Finely Chopped/Sliced
12. 1.5 Cups Ghee: To be used in 7-8 Batches- Each time, not more than 2 tbsps max
13. 1 Baking Tray/Dish: Any Shape- Well Greased with Ghee
14. 1/8 Cup Sesame Seeds: Optional
15. 1/8 Cup Pumpkin Seeds: Optional
16. 1/8 Cup Watermelon Seeds: Optional- All the 3 Seeds if you’re using need be gently dry roasted beforehand

Instructions to make to make Bombay-Karachi Halwa: Rose Flavoured with Beetroot

1. First Up: Boil the cut up Beetroots & cool down completely to transform into a smooth fine purée in a blender jar- Strain it well & ensure that there’s no lumps in it, in case of any lumps- Put it back to the blender jar to blitz it once more & strain that as well (Refer to the pics)- Post that, add into it the aforesaid measured quantity of water and mix it up well together until nicely combined and well blended
2. Then, in a bowl: Add in the aforesaid measured quantity of the Cornflour to be added to the this freshly prepared Beetroot-Water Purée/Mixture-
   Whisk vigorously, everything well together to form a nice, smooth & absolutely a lump-free mixture at this point 👇🏻
3. Next, finely chop up the Dry Fruits & Nuts/Seeds to be used in it- Dividing it into 2 halves which’s to be used rightly in separate 2 Batches- Now is the time to prepare the Sugar Syrup: For that, in a broad mouthed saucepan/pan- Add in the aforesaid ingredients for the same & mix everything nicely & bring to the boil and wait until the sugar dissolves completely in the water- Once that’s done, add in some Rose Water to it (Optional), since this one’s especially the Rose Flavoured One
4. Time to mix in the Beetroot-Water-Cornflour Slurry to it at this stage: Please ensure that while doing so- once more well whisk the slurry as it’d (cornflour) tend to settle down at the bottom of the bowl- Then keeping the flame at low-medium all along, slowly & gently pour in the same with your one hand while stirring/mixing vigorously & continuously with the other-VVI Step is this one- As both my hands were preoccupied while doing so hence couldn’t capture its pics
5. Now, comes the main part & the most tricky, laborious, tedious and mundane part of the entire story- So, it’s all about holding your immense patience, perseverance & tenacity to see its ultimate outcome at the end which’s extremely rewarding if all the steps, methods, proportions & procedures are followed quite meticulously- Add into the ghee in Batches as aforementioned- This procedure would take a minimum of 45-55 mins.
6. Your hands & muscles would pain extremely but still you just can’t afford to stop stirring it quite vigorously & continuously by any means- Gradually you’d notice the change in the mixture yourself which’d ultimately turn into a thick jelly like extremely supple & glossy mixture leaving the pan on its own, sliding easily inside the pan itself- While doing so, add into it the chopped dry fruits & nuts/seeds (keeping some in reserve for the final garnish)
7. Pour it out into the greased Baking Tray/Dish, be careful it’s extremely hot at this stage & quite sticky- Give it its final touch with the reserved dry fruits & nuts- Press it gently, with the spatula-(Recommend to use a Silicone Spatula entirely for this recipe)- Later, simply leave it onto your kitchen platform for about 2-3 hrs time, to cool down & set in completely before slicing it up nicely post that & dish out & arrange your serving platters with the same & just ENJOY

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