Beetroot Halwa Recipe
Updated: May 16, 2024, By Swasthi
Beetroot Halwa is an Indian pudding (halwa variety) made with beetroots, milk, sugar and cardamoms. It is a winter delicacy like the carrot halwa and is best made when beets are in season. In Indian sub-continent, many kinds of halwas are made and this is one of the lesser known and made. It comes from North Indian cuisine and is known as chukandar ka halwa in Hindi.
About Beetroot Halwa
It is not as popular as the Carrot halwa but I have seen this being served in North Indian buffets with a garnish of khoya/ milk solids. This Beetroot Halwa is inspired from an Indian magazine and is a great way to use up your surplus beets. This recipe uses condensed milk in place of regular full fat milk and sugar. I have found this tones down the earthy flavor of beets and impart better flavors than regular milk.
But you may simply use milk or plant-based milk if that’s what you have. I love to flavor my Beetroot halwa with cardamoms and a bit of rose water which makes it even better. If you have picky eaters for beets at home I highly recommend using condensed milk and rose water. Together they do the magic!
I love experimenting dishes for my boys and sometimes I use veggies to make this kind of desserts. This Pumpkin Halwa is one such similar dessert that I make a few times in a year. If you are making this for an special occasion, do garnish it with plenty of nuts and grated or crumbled mawa. It keeps good in the refrigerator for 2 days. You can serve it chilled or warm and it can be reheated on the stovetop or in the Instant pot.
Choose fresh juicy and young beets as they have less earthy flavors. Beets develop more intense flavors if left to sit for many days after harvesting. They also become fibrous and take longer to cook.
You may check out these for more inspiring ideas with beets – Beetroot Rice, Stir fried Beetroot Curry and Andhra Beetroot Chutney.
Photo Guide
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.
Related Recipes
Recipe Card
Beetroot Halwa Recipe
For best results follow the step-by-step photos above the recipe card
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
Instructions
- 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.
Notes
- 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.
NUTRITION INFO (estimation only)
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About Swasthi
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. More about me
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Comments
Nice recipe with good tips👍🏼
Amazing recipe??????
Thanks Deepa
Can I use jaggery powder instead of sugar?
Jaggery won’t taste good in this halwa
Nice Recipe, thank you
Welcome Anny
Is it boiled milk or raw milk for beetroot halwa?
I use raw milk
Wow..like your beetroot chutney…Very different .I hve never tried and tasted.Will surely try …
nice recepie
Thank you
nice receipies
today i cooked tis so yummy
Thanks Bajoriya
Nice