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    Beetroot Halwa Recipe

    Beetroot Halwa
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    Beetroot Halwa is a delish Indian sweet made by slow-cooking grated beetroots with milk, sugar, cardamom, ghee and dry fruits. This Beetroot Halwa recipe is the one that I have grown up eating. At home, we used to make this together with Carrot Halwa on most festive occasions. This tradition continues till today. Try this unique recipe which will make you fall in love with beetroots all the more.

    The best thing about the Beetroot Halwa recipe is that even after adding other ingredients, the taste of beetroot is quite prominent in the dessert. This Beetroot Halwa can be relished hot, warm or chilled as well.  

    Also Read: Christmas Special Instant Pot Garlic Mashed Potatoes 

    Beetroot Halwa
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    Beetroot Halwa

    Recipe by RecipesVilla
    Course: DessertCuisine: IndianDifficulty: Easy
    Servings
    +
    –

    4

    servings
    Prep time

    15

    minutes
    Cooking time

    1

    hour 
    Calories

    302

    kcal

    Beetroot Halwa is a tasty Indian sweet made by slow-cooking grated beetroots with milk, sugar, cardamom, dry fruits and nuts.

    Ingredients

    • 500  grams beetroot or about 3 cups grated beetroot

    • 3  cups whole milk

    • 6  tablespoons sugar or raw sugar – adjust as required

    • 3  tablespoons Ghee

    • 1/2  teaspoon cardamom powder or 5 to 6 green cardamom crushed and finely powdered in a mortar-pestle

    • 15 to 20 cashews

    • 1  tablespoon golden raisins – optional

    Directions

    • Rinse, peel and grate the beetroots using a hand held grater or food processor.
    • In a kadai or deep thick bottomed pan, combine milk and grated beetroot.
    • On a low to medium heat, bring the whole mixture to a boil and then simmer.
    • Keep on stirring at intervals while the mixture comes to a boil and later simmers.
    • The grated beetroot will cook in the milk and the milk will start to reduce and evaporate.
    • When the milk has almost reduced to 75% to 80%, add the ghee and sugar to the halwa mixture.
    • Stir well, continue to simmer and cook on a low heat.
    • Keep stirring the Beetroot Halwa at intervals.
    • Towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated. Stir often. Switch off the heat.
    • Serve Beetroot Halwa hot, warm or cold.

    Notes

    • Slow cooking is the key to the recipe. Try not to speed up the process as it may result in the halwa getting browned or burnt.
    • Choose to add your choice of nuts and dry fruits depending on what is available to you.
    • You can easily halve or double this beetroot halwa recipe.

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