A Not-Too-Guilty Sugar Fix

Let me first just take a moment here, dear readers. I just saw Adam and Chris sing with QUEEN! Weeeeeeeeeee are the CHAMPIONS! What?!!!! I'm feeling giddy! Grinning like a lunatic! Does anyone else think that Adam sounds a lot like the late, great Freddie Mercury? Don't worry, I won't spoil the ending of American Idol for any of you who have Tivo-d it. All I'll say is this ... why is the first single that every Idol has to sing after they win, so lame?!

Back to the dramedy that is my life. DH is on vacation, which, up to now, involves a lot of staying up till the wee hours and waking up embarrassingly late. Also, for some reason that defies female logic, being on vacation for him also equates to not shaving his face. Even though he knows I find him irresistable clean shaven, when he's off from work he proudly struts his scruffy stubble. Ozzy is really happy to have DH home too - follows him all over the house, mewling like the adorable kitty that he is (mostly trying to emotionally blackmail DH into giving him more food, fat cat!). Good food for DH and I is a highlight of this vacation too, of course (but we don't really have to be on vacation for that!). It's always a challenge to find new desserts that suit both mine and DH's sweet tooth. But this new dessert recipe I tried hit the right spot for us both. Not only is it one of the most gorgeous things you'll see, but it also surprised me by being dayyum good, and it's also good for you in terms of nutrients. Intrigued dahlings?

Good. So let me present to you .... *drumroll* ...

Beetroot Halwa (original recipe by the multi-talented Ramya of The Cook's Collection - check out her blog for more inspiring nummies!)

Serves 3-4

Click here for the printable recipe

Ingredients:

1 large beetroot (think big fist!), washed, peeled and grated

1.5 cups milk

3 cloves

3-4 green cardamom pods, bruised & split open

1/3 tin of sweetened condensed milk

3 tbsp ghee

3 tbsp cashew halves

Method:

1. Heat up 1 tbsp of the ghee on medium heat. Throw in the cashew halves and stir them around till they're golden brown. Then take them out and set aside.

2. Add the rest of the ghee in the same saucepan and heat on medium. Sprinkle in the cloves and cardamom pods. Follow this right away with the grated beetroot and stir about, making sure the ghee coats everything.

3. Pour in the milk and stir to incorporate. Bring to a simmer, then cover and cook for 30 mins, stirring occasionally.

4. After 30 mins, get ready for some consistent stirring! Turn the heat up to medium-high. By now the beetroot has softened almost all the way. Keep stirring so that the milk really gets incorporated/absorbed into the beetroot.

5. Add the condensed milk and keep stirring till the mixture is thickened and gloopy (it's a word, look it up in Charlie And The Chocolate Factory, thank you!), and starts leaving the sides of the pan. Sprinkle the golden cashews over the top and serve warm or at room temperature. DH has the devious plan to serve it with vanilla ice-cream!

Verdict: This dessert has such a pretty color, it's absurd! And you will love it. Even if you don't like beetroots. I mean it, because cooking it like this brings out its natural sweetness, tempered with fragrant cloves and cardamom; this makes for a stunning combination. And talk about easy! Look at that list of ingredients - I think it's the shortest one I've posted yet!

I'll be submitting this little beauty to this month's Sugar High Fridays event, where the theme is "Sweet Without The Wheat". It's hosted this time by Zilla from Climbin' The Walls.

And now ...

Will somebody please explain to me how on earth I'm supposed to leave this little baby and go away for a week?! How? HOW? *sob*

Off to Seattle tomorrow - see you on the other side, folks!