Ingredients:

• 200 g – Whole Wheat atta / all-purpose flour
• 100 g – Cold Butter
• 1/2 tsp – Baking powder
• Salt a pinch
• 4 or 5 tsp – Cold water
• 12 tsp – Beetroot halwa.
• For the halwa:
• 2- Grated Beetroot
• 1/2 cup – water
• Sugar- to taste
• Ghee – 2 tbsp
• Cardamom powder- 1 tsp.

Method:

1. Sift the flour, baking powder and salt in a large bowl.
2. Chop the butter into small pieces and rub the flour until like bread crumbs.
3. Add a splash of cold water and mix the dough well.
4. For the halwa:
5. Add the grated beetroot and 1/2 cup of water in a heavy bottomed kadai and cook until dry.
6. Keep stirring . Now add the sugar and while stirring continuously until thick.
7. Then add the ghee and cardamom powder, stir well until it mixes into the halwa.
8. Let it cool. Keep aside.
9. Preheat the oven to 190 degree Celsius.
10. Roll out the dough between two baking parchment papers.
11. Make small round shapes using a cookie cutter.
12. Place the small circles in the tart tin and gently push it in.
13. Drop a levelled tsp of beetroot halwa inside the tart cases.
14. Bake in the preheated oven for 12 to 15 minutes.
15. Leave it in the wire rack to cool.
16. Serve immediately or store it in an air tight container.

Recipe courtesy of Ayeesha Riaz