Some people come and go in your life and are not meant to be there, even if it is your wish. How much ever you try to cling to them, they will slide off through the middle of your fingers when the time comes. There are two ways of taking it – either buckle up under the pressure of losing them or taking the matter in your own stride and moving on. There were times when I used to wonder, why do people leave and go, and what did I do wrong that they had to leave me and go. I guess, with passage of time, age and experiences, we tend to see each and every happening in your life on a much larger perspective and give it a holistic look, rather than only from your shoes. This learning does not happen overnight – it takes its own time to teach yourself.
I don’t know if it can be termed at “maturity” but maybe it is close to it. All we can do is to leave the past where it is and carry along with us, the good lessons they taught us. After all, every single human being who crosses our path in the journey of life teaches us something or the other, that helps in our development as a person. If somebody has taught you to “be the best of what you can be”, I guess that is the most valuable lesson you can learn. That statement has such power that before you criticize somebody else, you end up looking at yourself and telling, “Am I perfect enough to criticize them?” This, to me, is what we all need to look to be doing… It will help us get out of the shackles of the constant thought about what others will think about us, and if others would believe rumours about us…
It’s been ages since I have written so much, kind of makes myself happy… 😀 Sharing with you a halwa I totally love, after the Gajar Halwa, of course! 😉 After seeing this halwa online, I was bombarded with many questions – would beetroot taste muddy in a halwa was my first doubt! 😀 But after starting my escapades with beetroot, I have grown to love this vegetable, though not love it so much that it can overtake my love for potatoes. Hehe… Coming back to the point, the technique used in this halwa is no different from gajar halwa. You need to stir fry the beetroot till the raw smell and taste is gone. Once the halwa is done, it gives such a beautiful color and the beetroot totally melts in the mouth, just the way I like it… If you have to impress guests or even your own people at home, do try this… I am sure they will fall head over heels for it, just like HD did! 😀
- 400 gm beetroot
- 1 tbsp ghee
- 1½ cup milk
- ½ tsp cardamom powder
- ¼ cup sugar
- For garnish:
- 1 tbsp ghee
- 5 cashews, crushed
- 5 almonds, crushed
- 5 shelled pistachios , crushed
- Peel and grate the beetroot.
- Heat ghee in a pressure cooker. Add the grated beetroot and saute it for at least 15 minutes till the raw smell is gone. This step is very important in order to not have the raw taste.
- Add in the milk and give a stir. Close the cooker and cook for three whistles on low flame. Switch off and allow the pressure to go by itself.
- Open the lid and switch on the flame. Add the cardamom and continue to cook, stirring occasionally till the mixture thickens and the milk dries up.
- Add the sugar and cook for a further five minutes. Switch off the flame.
- Heat ghee in a little saucepan and fry the nuts. Put into the prepared halwa. Serve warm or cold, as per liking! I love it warm...