The vibrant beetroot halwa, a popular Indian sweet made with beetroots, is a treat for both your eyes and taste buds.
When it comes to Indian sweets, halwa is one of my favorite treats. The best part is you can make halwas with a wide variety of fruits and vegetables turning them into healthy desserts. Carrots, pumpkins, bananas- you name it.
I happened to have a few beetroots sitting around in the refrigerator. With diwali just around the corner, that’s the perfect excuse to whip up a sweet treat. After all, Indian festivals are totally incomplete without halwas.
My favorite part of this beetroot delight is it doesn’t taste beetroot -y at all making it the perfect treat even for a beetroot hater. Moreover, it’s super easy to make and you can prepare them a day or two ahead. Pop it in the refrigerator until you need it. Just remember to warm it before you serve.
This beetroot halwa is rich, decadent and vibrant. You’ll only need four ingredients to whip up this delicious dessert. Beetroots, milk, sugar, and cardamom. I would recommend adding ghee as it gives a beautiful flavor. However, if you don’t want to add more calories, just skip it.
As grated beetroot is cooked in milk and sugar, it turns soft and extra delicious for your tastebuds. And the final touch of ground cardamom literally uplifts the flavor of the halwa and even fills your whole house with a nice aroma.
To be honest, this divine beetroot halwa with its vibrant color is just enough to make you beetroot crazy.
To start with, place grated beetroot and milk in a large pan. You’ll need a heavy bottomed pan to make this halwa. And we’ll start over a medium-high flame. At this stage, mix occasionally to make sure it doesn’t stick to the bottom of the pan.
Add sugar and ghee. Start stirring continuously. Cook until the sugar dissolves.
Cook until 90% of the milk has evaporated. At this stage, add cardamom. Mix well. Stir continuously and cook again until the halwa reaches a thick consistency. Serve warm or cold.
More Indian sweets:
- Bread Gulab Jamun
- Gulab Jamun Cupcakes
- Boondi Ladoo
- Mysore Pak (Chickpea Fudge)
- 2 Ingredient Rava Gulab Jamun
- Coconut Ladoo
- Layered Coconut Burfi
- Chocolate Stuffed Coconut Ladoo
- Rabri Ice Cream
- Coconut Burfi Ice Cream
- Beetroot Halwa Trifle
- 4½ cups peeled and grated beetroot
- 4½ cups milk (preferably full fat)
- ½ - ¾ cup white sugar
- 2 tbsp ghee or clarified butter
- ¼ tsp ground cardamom
- Place beetroot in a large saucepan over medium-high heat. Add milk. Cook, stirring occasionally, for 10-15 minutes or until beetroot become soft.
- When 50% -60% of the milk has evaporated, add sugar and ghee (if using). Cook, stirring constantly, until the sugar dissolves.
- Continue stirring until 90% of the milk has evaporated, and the halwa becomes very thick but not dry.
- Stir ground cardamom into the halwa. Cook, stirring constantly, for another 5 minutes.
- If you are adding roasted cashew nuts and raisins to the halwa, stir them into rhe halwa just before removing it from the heat and allow to heat through.
- Garnish with more nuts of your choice if you like. Serve beetroot halwa hot or cold.
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