Beetroot Halwa Pie: A Delectable Fusion Dessert
1 hour 45 minutes
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About Beetroot Halwa Pie: A Delectable Fusion Dessert
Prepare to be amazed! This Beetroot Halwa Pie is a truly unique fusion dessert, blending the earthy sweetness of traditional Indian halwa with the comforting warmth of a buttery pie crust.Imagine sinking your fork into a flaky, golden crust to discover a creamy, spiced beetroot filling. The contrasting textures and flavors create a delightful symphony in every bite.Whether it's a special occasion or a simple weekend indulgence, this showstopping dessert is guaranteed to impress your guests and tantalize your taste buds.
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Recipe Time & More
Prep30 minutes
Cook1 hour 15 minutes
Total1 hour 45 minutes
Ingredients
For the Beetroot Halwa
- 2 cup Beetroot grated
- 4 cup Milk full-fat
- 1 cup Sugar
- 2 tsp Cardamom Powder
- 2 tbsp Ghee
For the Pie Crust
- 1 1/2 cup All-Purpose Flour
- 100 gm Butter cut into cubes, ice cold
- 1/4 cup Water cold, or as needed
- 1 tsp Salt plus a pinch of sugar
For the Pie Filling
- 1 1/2 cup Beetroot Halwa prepared
- 1 large Egg beaten
- 1/2 cup Heavy Cream
- 2 tsp Ginger ground
- 1/2 tsp Nutmeg ground
- 1 tsp Spices cinnamon and cloves, ground
Instructions
Make the Beetroot Halwa
- In a wok or large pan, heat the ghee over medium heat.
- Add the grated beetroot and sauté for 10-15 minutes, until the raw smell disappears.
- Pour in the milk and bring to a simmer. Cook for about 20 minutes, stirring frequently to prevent sticking.
- Continue stirring until the mixture reduces by half. Add the sugar and cardamom powder, stirring constantly.
- The halwa is ready when it starts to pull away from the sides of the pan. Remove from heat and let it cool completely.
Make the Pie Crust
- In a large bowl, whisk together the flour, salt, and a pinch of sugar.
- Cut in the cold butter cubes using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
- Gradually add cold water, one tablespoon at a time, mixing lightly until the dough comes together. Do not overmix.
- Wrap the dough in plastic wrap and chill for at least 30 minutes.
- On a lightly floured surface, roll out the chilled dough to a 1/8-inch thickness. Transfer to a pie pan and crimp the edges.
- Prick the bottom of the crust with a fork to prevent air bubbles during baking.
- Line the crust with parchment paper and fill with pie weights or dried beans. This blind baking technique helps the crust maintain its shape.
- Preheat oven to 425°F (210°C).
- Blind bake for 15 minutes, or until the edges are lightly golden. Remove the weights and parchment paper.
- Return the crust to the oven for a few more minutes to dry out completely.
Assemble and Bake the Pie
- In a bowl, combine the cooled beetroot halwa, beaten egg, and heavy cream. Mix well.
- Add the ground ginger, nutmeg, and ground spices. These warm spices complement the sweetness of the halwa.
- Preheat oven to 350°F (180°C).
- Pour the halwa mixture into the pre-baked pie crust.
- Bake for 45 minutes, or until the filling is set but still slightly moist in the center.
- Let the pie cool completely before slicing and serving. Cooling allows the filling to set fully.
- For clean slices, dip a sharp knife in hot water, wipe dry, and then cut the pie.
Recipe Notes
Expert Tips
- For a flakier crust, use very cold butter and work it into the flour quickly.
- Don't overmix the dough, as this can make the crust tough.
- Blind bake the crust for a few minutes before adding the filling to prevent a soggy bottom.
Storage Instructions
- Store leftover pie in an airtight container in the refrigerator for up to 3 days.
Also See
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Recipe Nutrition
Calories: 1010kcalCarbohydrates: 151gProtein: 22gFat: 36gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 105mgSodium: 753mgPotassium: 706mgFiber: 6gSugar: 47gVitamin A: 1040IUVitamin C: 4mgCalcium: 264mgIron: 7mg
Vidya Lohith
Articles: 2
3 Comments
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I’m thrilled to try this recipe!
This looks so inviting! I’m eager to try it.
Yum! This recipe is a must-try.