Two beetroots were lying in the vegetable tray. I did not want to make the regular barfi, and there was no white chocolate to make the truffles. As Christmas was around the corner, I thought of baking a cake. It turned out profoundly delicious. Please see the recipe below.
Top 
Bottom 
With Icing 
Ingredients
- Beetroot – 150 gms (1 no.)
- Milk – 1/2 cup
- Sugar – 2 tbsp
- Ghee – 1 tsp
- Wheat flour – 1 cup
- Salt – 1 pinch
- Baking powder – 1.5 tsp
- Chopped nuts – 1 tbsp
- Milk – 1 cup
- Powdered Sugar – ½ cup
- Refined oil – ¼ cup
- Lemon juice – 1 tbsp
Serves – 1 Loaf (8 * 4 inch)
Process
Step 1 – Beetroot Halwa
- Cook the beetroot in the pressure cooker and grate it
- Put the grated beetroot with 1/2 cup milk in a thick-bottomed pan on medium heat and cook till they are mushy
- Mix sugar and let the mixture dry out
- Add cardamom powder and chopped nuts
Step 2 – Preparing dry ingredients
- Grease the baking tray and keep it aside
- In a bowl, take wheat flour, salt, baking powder
- Sieve them three times to mix well
- Add chopped nuts
Step 3 – Preparing wet ingredients
- Preheat the oven at 170 degrees for 10 mins
- In a bowl, take the milk, and add sugar to it (milk should be at room temperature) and mix well
- Now add ¼ cup oil to this sugar and milk mixture
- Next, add beetroot halwa (1/2 cup )
- Mix all these ingredients
- Now add lemon juice to it
Step 4 – Fold the dry ingredients into the wet ingredients
- Fold the dry ingredients gently into the wet ingredients
- Add a little more milk if required
- The batter should be in ribbon consistency
- Pour it in the greased cake tray
Step 5 – Baking
- Bake the cake loaf at 170 degrees for 25 mins
- Check with the help of a toothpick; it should come out clean
Cooking tip – Preserve the water in which you steamed beetroot. You can use that water for kneading pastry dough.
