We will again go through the pages of Circa 2020 A.D. when food influenzas were exploring the most non-hackneyed edible dishes but they ended up crafting Maggie dosa.

I had a weird urge in me to craft colourful dishes as they attract attention towards the post and push you to think from the end perspective – how the playing will look and what colour combinations will suit the background.

Beetroot, owing to its intense colour, attracted my attention. I thought of creating a halwa out of it, the way we cook gaajar ka halwa/carrot milk pudding. 

Although everyone mentions it once or many a times, peeling beetroot is a nightmare. The “bloodbath” that ensues after the peeling and grating actions can be confusing – you are not aware whether it is the rich pigment of beetroot or your own blood. 🤓

While the grated beetroot cooks in the milk, the former’s colour does not change at all. While you add sugar in it, there is not much change in sweetness because it is already sweet! Yes, the texture definitely changes and becomes softer but I can just boil beetroot without milk and sugar to get that texture. 

While I topped the beetroot halwa with cashews and green cardamom powder, and gobbled down on it, I realized the utter uselessness of cooking it because beetroot is such an obnoxiously stubborn vegetable that refuses to change its colour and taste, and only softens it texture. Nonetheless, it tastes good!