Beetroot Halwa Mille Feuille - SK Khazana A delicious fusion of beetroot halwa served over phyllo pastries This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 27 Jan 2020 in Recipes Course New Update Main Ingredients Medium beetroots, Ghee Cuisine Fusion Course Mithais Prep Time 16-20 minutes Cook time 21-25 minutes Serve 4 Taste Sweet Level of Cooking Moderate Others Veg Ingredients list for Beetroot Halwa Mille Feuille - SK Khazana 3 Medium beetroots peeled and grated 2 tablespoons Ghee 1 cup Milk 1/2 cup Sugar 1/2 teaspoon Green cardamom powder 1/4 cup Mawa grated 8-10 + to garnish Pistachios Blanched and slivered 2 Phyllo pastries for dusting Powdered sugar to garnish Angroori rasmalai to garnish Gold varq Method Heat ghee in a deep non-stick pan, add beetroot and sauté for 2-3 minutes on medium heat, stirring continuously. Add milk and mix well. Cover and cook on medium heat for 8-10 minutes or until the beetroot is cooked. Add sugar and mix well and cook till sugar dissolves and the mixture darkens. Add green cardamom powder and mix well. Add mawa and mix well. Sprinkle pistachio slivers. Transfer into a bowl and set aside to cool. Take a phyllo pastry on a serving plate, sift powdered sugar on top. Spread a thick layer of beetroot halwa evenly over it. Place another phyllo pastry on top and sift powdered sugar on top. Again spread a thick layer of beetroot halwa evenly over it. Serve immediately garnished with angoori rasmalai, pistachio slivers and gold warq. #Ghee #Green cardamom powder #Milk #Pistachios #Powdered sugar #Sugar Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article