Beetroot halwa recipe | How to make beetroot halwa recipe
Beetroot halwa is made by slow cooking beets along with milk and sugar. Garnished with nuts and ghee.
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 cup = 240ml )
- 2 cups beetroot grated
- 3 tbsp organic sugar
- 1/4 tsp green cardamom powder / elaichi
- 1 cup milk (full fat) or any vegan milk
- 1 tsp ghee
- cashews few, broken
How to make the recipe
- Wash beetroots under running water. Peel the skin and grate them. A food processor eases the job of grating.
- Bring milk to a boil. Stir and lower the flame for the milk to boil further till it thickens a bit.
- Heat a pan with ghee, add nuts. Fry until the cashews turn golden. Set these aside.
- To the same pan, add beetroot and fry until it turns aromatic for about 2 to 3 minutes.
- Pour the thickened milk and cook till the milk is absorbed completely. By then the beetroot also gets cooked soft.
- Add sugar and cardamom powder. Stir. Ensure that beetroot is cooked before adding sugar.Sugar melts and moisture is released.
- 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.
NUTRITION (estimation only)
Calories: 233kcal | Carbohydrates: 37g | Protein: 6g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 158mg | Potassium: 603mg | Fiber: 3g | Sugar: 33g | Vitamin A: 245IU | Vitamin C: 6.7mg | Calcium: 160mg | Iron: 1.2mg