A friend of mine added me to a food group in facebook few months back. This group follows a new technique of cooking called OPOS® meaning One pot One shot. This method of cooking uses the Indian styled pressure cooker for all the recipes, where most of the cooking is done in the highest flame for a short amount of time. This results in gorgeous color, texture and flavor in the food. OPOS is not dumping all contents in the pressure cooker and cooking it normally. There is a science behind each of their techniques and following it exactly results in amazing dishes with minimum effort and time. OPOS uses a lot of techniques, one of them being flash cooking, where the food is cooked in the highest possible heat, with minimum/no water for a very short time. This beetroot halwa uses the same technique.
Before you try this recipe, please make sure your pressure cooker is in good condition. If you find steam escaping from the sides or if you don’t get a whistle in the first five minutes, please switch off the stove. This recipe calls for manually releasing the pressure after switching off the stove. Make sure you do it slowly and carefully. I use a fork to lift the weight just a little, so that the pressure releases slowly. The original recipe calls for a 2 lt pressure cooker, but I made mine in a 3 lt cooker.
Now to the recipe
Recipe Courtesy : Mr. Ramakrishnan
- 400 grams shredded beetroot ( original recipe calls for 250 grams, but I found it a little too sweet for my liking, so increased the beetroot qty)
- 200 grams sugar
- 1/4 cup milk powder
- 3 – 5 tsp ghee
- 1/2 tsp cardamom powder
- 3 tsp water
In a pressure cooker, add 3 tsp water, 3-5 tsp ghee and spread it in the bottom of the pan.
Add the grated beetroot as the next layer.
Next spread the sugar on top of the beetroot and add the milk powder and cardamom powder on top of the sugar.
Put the weight on the pressure cooker and place it on your stove in high heat. ( note that the weight is put on the pressure cooker in the beginning, even before you place the cooker in the stove)
Pressure cook the beetroot for 10 whistles.
When done, release pressure manually. (I use a fork to lift the weight slightly so that the steam escapes)
Open the cooker and stir everything continuously until the milk powder is mixed thoroughly without any lumps. Yummy halwa ready in less than 10 minutes.
Serve hot or cold garnished with some roasted nuts and ice cream on the side.
Can substitute beetroot with grated carrots for carrot halwa.
If the halwa has extra liquid in it after opening the cooker, cook it without the lid for a couple of minutes until the water evaporates.
Add add extra sugar if you prefer it more sweet.