Beetroot Halwa recipe with video instructions and step by step photos. Beetroot halwa is a rich Indian dessert made by slowly cooking grated beetroots in milk and sugar. It is flavored with cardamom and topped with a lot of dry fruits and nuts. Beetroot halwa is a gluten-free dessert.
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Hello guys! Hiya! How have you been?
I'm still trying to catch up with the seasons. So bear with me. I had this recipe all planned for the cold winters when beets are at their best. But I barely got the time to get working on it. But, yeah, I made this Beetroot Halwa many times over the winter for special occasions and no occasions at all. And each time it was devoured so quickly that I was left staring at a pink-colored bowl to wash.
I cannot recollect where I first ate beetroot halwa, but just that it was in the dessert section of a buffet lunch. And it was love at first taste. I loved the color, that magenta, what's not to love. The richness just flowed through the entire halwa. And it wasn't too sweet. I cringe at sugary-sweet desserts, but this was mildly sweet and perfect. I knew I had found a new favorite dessert.
So around new years, I declared that I would get the dessert for our small get together at my sister's place. When I disclosed I would get Beetroot Halwa, I got so much resistance, that I ended up taking two desserts, just to be safe. And guess what, the one that got over was this Beetroot Halwa.
So this is a guaranteed dish that can convert haters to lovers. Certified by my family! If you remember, I've already spoken of Raj's dislike of cooked beetroots, but this Halwa, has him converted, at least when it comes to eating beetroots as a sweet.
Beetroots are generally very earthy in taste and that carries itself into this Halwa but very delicately. The earthiness does not overpower but makes its presence felt gently. I simply loved that. The vegetable does not lose its best property just because it is cooked differently. It makes it stand apart from the halwas.
The best part of this halwa is that it requires very little sugar. Beetroots are generally pretty sweet by themselves, plus the milk cooking down releases its own sweetness. I was surprised that I needed only half a cup of sugar for 2 cups of beetroots.
The richness of the beetroot halwa comes from 3 ingredients - ghee, milk, and khova. Frying the beetroots in ghee make the halwa fragrant and also milds down that earthiness. The beetroots are slow-cooked in milk until they are soft. Khova is milk solids. Milk is slow-cooked until all the water evaporates and we are left with milk solids. Adding khova to any dessert makes gives it that rich taste and this halwa is no different.
Be generous and top the halwa with as many nuts as you want. I added almonds, cashews, and pistachios.
Like most halwas, Beetroot halwa can be served straight-from-the-kadhai hot, or at room temperature, or chilled.
I'm still trying to catch up with the seasons. So bear with me. I had this recipe all planned for the cold winters when beets are at their best. But I barely got the time to get working on it. But, yeah, I made this Beetroot Halwa many times over the winter for special occasions and no occasions at all. And each time it was devoured so quickly that I was left staring at a pink-colored bowl to wash.
I cannot recollect where I first ate beetroot halwa, but just that it was in the dessert section of a buffet lunch. And it was love at first taste. I loved the color, that magenta, what's not to love. The richness just flowed through the entire halwa. And it wasn't too sweet. I cringe at sugary-sweet desserts, but this was mildly sweet and perfect. I knew I had found a new favorite dessert.
So around new years, I declared that I would get the dessert for our small get together at my sister's place. When I disclosed I would get Beetroot Halwa, I got so much resistance, that I ended up taking two desserts, just to be safe. And guess what, the one that got over was this Beetroot Halwa.
So this is a guaranteed dish that can convert haters to lovers. Certified by my family! If you remember, I've already spoken of Raj's dislike of cooked beetroots, but this Halwa, has him converted, at least when it comes to eating beetroots as a sweet.
Beetroots are generally very earthy in taste and that carries itself into this Halwa but very delicately. The earthiness does not overpower but makes its presence felt gently. I simply loved that. The vegetable does not lose its best property just because it is cooked differently. It makes it stand apart from the halwas.
The best part of this halwa is that it requires very little sugar. Beetroots are generally pretty sweet by themselves, plus the milk cooking down releases its own sweetness. I was surprised that I needed only half a cup of sugar for 2 cups of beetroots.
The richness of the beetroot halwa comes from 3 ingredients - ghee, milk, and khova. Frying the beetroots in ghee make the halwa fragrant and also milds down that earthiness. The beetroots are slow-cooked in milk until they are soft. Khova is milk solids. Milk is slow-cooked until all the water evaporates and we are left with milk solids. Adding khova to any dessert makes gives it that rich taste and this halwa is no different.
Be generous and top the halwa with as many nuts as you want. I added almonds, cashews, and pistachios.
Like most halwas, Beetroot halwa can be served straight-from-the-kadhai hot, or at room temperature, or chilled.
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Beetroot Halwa is a rich Indian dessert made by cooking grated beet roots in milk and sugar. It is flavored with cardamom and topped with a lot of dry fruits and nuts.
Recipe Type: Dessert
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: Serves 2-3
2 cups grated Beetroots, tightly packed
2 cups Milk
0.5 cup Sugar
2 Tbsp Ghee
2 Tbsp Khova
1 tsp Cardamom Powder
3-4 Tbsp chopped Nuts (almonds, pista, cashew nuts)
1. Wash and peel the beetroots and grate them until you have 2 tightly packed cups of beetroot.
2. Heat ghee in a kadhai and add the grated beetroots. Saute on low heat for 8-10 minutes until the raw smell of the beetroots is replaced by the fragrance of ghee.
3. Add in the milk and mix well. The milk should cover the beetroots. Cook on low heat until all the milk is absorbed. Stir occasionally if using a nonstick kadhai and scrape the milk solids from the side. If using a regular kadhai, stir frequently.
4. Add the khova and mix well.
5. Add the sugar and mix well. Cook on low heat until the sugar is absorbed. Stir occasionally.
6. Add the cardamom powder and mix until combined.
7. Top with chopped nuts.
8. Serve immediately or allow to cool. Beetroot halwa can be served hot or cold.
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Video Recipe
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Beetroot Halwa Recipe | How to make beet root halwa
Beetroot Halwa is a rich Indian dessert made by cooking grated beet roots in milk and sugar. It is flavored with cardamom and topped with a lot of dry fruits and nuts.Recipe Type: Dessert
Cuisine: Indian
Prep Time: 15 minutes
Cook time: 45 minutes
Total time: 60 minutes
Yield: Serves 2-3
Ingredients:
2 cups grated Beetroots, tightly packed
2 cups Milk
0.5 cup Sugar
2 Tbsp Ghee
2 Tbsp Khova
1 tsp Cardamom Powder
3-4 Tbsp chopped Nuts (almonds, pista, cashew nuts)
Method:
1. Wash and peel the beetroots and grate them until you have 2 tightly packed cups of beetroot.
2. Heat ghee in a kadhai and add the grated beetroots. Saute on low heat for 8-10 minutes until the raw smell of the beetroots is replaced by the fragrance of ghee.
3. Add in the milk and mix well. The milk should cover the beetroots. Cook on low heat until all the milk is absorbed. Stir occasionally if using a nonstick kadhai and scrape the milk solids from the side. If using a regular kadhai, stir frequently.
4. Add the khova and mix well.
5. Add the sugar and mix well. Cook on low heat until the sugar is absorbed. Stir occasionally.
6. Add the cardamom powder and mix until combined.
7. Top with chopped nuts.
8. Serve immediately or allow to cool. Beetroot halwa can be served hot or cold.
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