Beetroot Halwa Pie
About Beetroot Halwa Pie
Have you tried making a fusion dessert aka Halwa Pies? Oh the very word fusion brings out imaginative deceptions of the dessert isn't it? Celebrations are just not about Chocolate and flowers always, agree? When the silk smooth Halwa meets the crusty pie its a whole new world of flavours that breaks out. So what's stopping you from trying out this for Valentines Day?
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Recipe Time & More
Ingredients
Required to assemble the Halwa Pie
- 1.5 cup Beetroot Halwa
- 1 Pie Crust
- 1 Eggs large
- 1/2 cup Cream a little more than 1/2 cup, medium fat,I used Milky Mist
- 2 tsp Dry ginger powder
- 1/2 tsp Nutmeg powder
- 1 tsp Spice powder combination of cinnamon and cloves
Required for pie crust
- 1 1/2 cup Refined flour
- 100 gm Butter ice cold, cut in cubes
- Cold water
- 1 tsp Salt and pinch of sugar
Required for Halwa
- 2 cups Beetroot grated
- 4 cups Milk full fat
- 1 cup Sugar
- 2 tsp Cardamom powder
- Desi Ghee
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Instructions
For making Halwa
- In a wok, heat ghee. When melted add the grated beetroot and sauté till no raw smell remains. Takes about 10-15 minutes.
- Once done, add milk and let the beetroot cook in the milk. Keep the flame in medium. Keep stirring. Stirring is important so as to avoid sticking to the pan. Do not forget the sides of the pan. This would take some 20 minutes.
- Keep stirring and when the mixture has reduced to half add the sugar and cardamom and keep stirring.
- The halwa is ready when the mixture begins to leave the sides of pan. Switch off the pan and let cool.
For the Pie Crust
- In a bowl add the flour, salt, sugar and combine well.
- Cut in the butter cubes.
- Using a fork or pastry cutter break the butter cubes into smaller size as small as a pea. Ensure butter remains cold. Place into the freezer for 10-15 minutes if you feel better getting soft. Combine everything together.
- Use around 1 tablespoon of water each addition and bring the flour together. Do not knead. Just bring them together into a bowl.
- Use a cling wrap and chill the dough for about 30 minutes.
- When ready to use sprinkle some flour on the work surface and pinch out a ball as the size of a tennis ball from the dough.
- Gently roll it out based on your pie pan seize and 2 inch thickness.
- Pre heat oven to 210C or 425F.
- Grease the pie pan and place the rolled out dough into the pan and flute the sides.
- Use a fork and press the insides of the pan so that the pie does not raise when being baked. Alternatively use a parchment paper and baking beans.
- Blind bake for about 15 minutes or till you see the sides leaving the pan and color turns to the beautiful yellow brown.
- Once done leave it in the hot oven to dry out a bit further.
For assembling the pie crust
- To the cooled halwa, add the beaten egg and milk cream. Combine well.
- To this add the remaining spice powders as suggested. This would balance out the feeling of fullness when a dessert of this level of sweetness is had.
- Preheat oven to 180C.
- Pour the pie mixture into the pre baked pie crust and bake at 180C for about 45 minutes.
- The pie is done when you find the mix almost baked but still wet a bit.
- Leave it out to cool before serving.
- Use a knife dipped in hot water (and wiped) to cut the pie into serving slices.
Recipe Notes
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Recipe Nutrition
Calories: 1010kcal | Carbohydrates: 151g | Protein: 22g | Fat: 36g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 753mg | Potassium: 706mg | Fiber: 6g | Sugar: 47g | Vitamin A: 1040IU | Vitamin C: 4mg | Calcium: 264mg | Iron: 7mg
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Vidya Lohith
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.