Indulge in Healthy Sweetness with Beetroot Halwa When we think of desserts, our minds often jump to high-calorie options ...

Skipping the soaking step or grinding the dal incorrectly is one of the biggest reasons the halwa turns out coarse. The dal ...

In a heavy pan, heat the ghee and add grated beetroot to it. Cook it slowly until the moisture fades away and the colour ...

Ande Ka Halwa, also known as egg halwa, is one of the most favourite dessert dishes from the Indian tradition due to the amazing taste, golden texture, and creamy palatability thereof. In contrast to ...

Hrithik Roshan is extremely fit. Even at 52, he continues to inspire everyone to hit the gym and stay fit. His chiseled abs is years of hard work and sweating in the gym. However, abs are not just ...

Rich, sweet, and subtly earthy, this traditional Indian halwa combines grated beetroot, milk, sugar, and ghee to create a flavourful, melt-in-the-mouth delight that’s as healthy as it is indulgent.

Beetroot halwa, best made from tender beetroot in peak season (Oct-Mar), offers a warming, nutritious winter dessert rich in antioxidants and minerals. Made with milk, ghee, and spices, it requires ...

Beetroot halwa offers a delightful Indian dessert experience. This vibrant dish uses beetroot as its star ingredient, blended with milk, ghee, and sweeteners. Its slow-cooking process creates a unique ...

A booze-free mocktail that uses lemon juice to bring a bright sharpness to the earthy sweetness of beetroot and sumac Traditionally, shrubs are made with vinegar, but for this one we use lemon juice ...

Winters are perfect for a lot of things, lazy mornings, happy sunbathing sessions and yummy food. However, one winter treat that overshadows everything else is gajar ka halwa. In the cold season, the ...

Homemade beetroot and amla juice bring together two powerful ingredients that have been part of Indian food traditions for centuries. Beetroot offers natural sweetness and steady energy, while amla, ...

It takes three page flips to realise that restaurateur Camellia Panjabi’s latest book, Vegetables: The Indian Way (Penguin Random House), is not a mere recipe book. The first clue lies here in the ...