Beetroot halwa recipe – This beetroot halwa is one of the best summer desserts when served chilled. Creamy, delicious and a filling dessert that can even be served to toddlers or kids after school and is quite filling.
Halva or halwa is a sweet or dessert, mostly made using flour, semolina, lentils, nuts or grated veggies like carrot, pumpkin, gourd. Carrot halwa, bottle gourd halwa, moong dal halwa, kasi halwa, pumpkin halwa are some of the commonly made Indian foods. A halwa can be prepared with milk or without milk. To give a rich taste, even condensed milk can be used.
To make this beetroot halwa I have used full fat milk. Boiled it on a low flame to thicken a bit to bring a rich taste. Then added to the beetroot. This way the beetroot is also not over cooked.
However you can also make beetroot halwa without milk or it can also be made using almond milk or any other vegan milk.
How to make Beetroot Halwa (Stepwise Photos)
1.Rinse 300 grams Beetroots under running water. Peel and grate them. I did it in the food processor. You can also hand grate it.
2. Pour 2 tablespoons ghee to a heavy bottom pan or pot and heat it. Fry 10 to 15 split or chopped cashews until golden and set them aside. To the same pan, add beetroot and begin to saute for 4 mins.
3. Pour 1½ cup milk or 100 to 120 ml condensed milk. I prefer to use milkmaid for the flavor and rich texture it adds.
4. Mix everything well. If using condensed milk, add ¼ cup milk. Mix well and cook covered on a low heat for 3 to 4 minutes. Make sure the milk doesn’t overflow during this time.
5. After 3 to 4 minutes, beets will release a lot of moisture. Regulate the flame to medium and cook until most of the moisture evaporates. When you see the beetroot has soft cooked, add ¼ to ⅓ cup sugar if using. Avoid sugar if using condensed milk.
You will see the sugar melts and the beetroot halwa becomes gooey again. Just continue to cook until the halwa thickens. Add ½ teaspoon cardamom powder or 1 teaspoon vanilla extract.
Turn off the heat and let the halwa rest for a while. If you want to serve it chilled, refrigerate it for a while. Garnish beetroot halwa with cashews.
Ingredients (US cup = 240ml )
- 2 cups beetroot grated (300 grams)
- 1½ cup milk (or 100 to 120 ml condensed milk + ¼ cup milk)
- ¼ to ⅓ cup organic sugar (skip if using condensed milk)
- ½ teaspoon cardamom powder (or 1 teaspoon Vanilla extract)
- 2 tablespoon ghee
- 10 to 15 cashews split or broken
- Wash beetroots under running water. Peel the skin and grate them. A food processor eases the job of grating. You can also grate with a hand held grater.
- Heat a pan with ghee. Fry cashew nuts until golden and crunchy. Remove to a plate and keep aside.
- To the same pan, add beetroot and fry until it turns aromatic for about 3 to 4 minutes.
- Reduce the flame. Pour 1½ cups milk or condensed milk + ¼ cup milk as per your choice.
- Give a good stir and cook covered for a 3 to 4 minutes on the lowest heat. This helps the beets to release all of the moisture.
- Open the lid and simmer until most of the liquid evaporates and the halwa turns thick. Beets should be softened by now.
- Add sugar and cardamom powder. Make sure the beetroot is soft cooked before adding sugar. Sugar melts and moisture is released making the halwa gooey again.
- Cook till the moisture evaporates. If you prefer a dry halwa, continue to cook further.
- Transfer beetroot halwa to serving bowls and garnish with nuts. Best served chilled during summers and warm during winters.
- Beetroot halwa can be made with milk alone but condensed milk adds richness and great aroma.
- Make sure you choose firm, juicy, young and tender beetroots. Avoid using fibrous beets as the earthy flavor won’t go well in this halwa.
- Use more ghee if you prefer. I prefer 2 tablespoons ghee and condensed milk.
- You can use vanilla extract to flavor the dessert.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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I’m Swasthi Shreekanth, the recipe developer, food photographer & food writer behind Swasthi’s Recipes. My aim is to help you cook great Indian food with my time-tested recipes. After 2 decades of experience in practical Indian cooking I started this blog to help people cook better & more often at home. Whether you are a novice or an experienced cook I am sure Swasthi’s Recipes will assist you to enhance your cooking skills.
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