Description
Beetroot Halwa is a vibrant and comforting Indian dessert made from finely grated beetroot, simmered slowly in milk, sweetened with sugar, and infused with ghee and cardamom. It’s rich, earthy, sweet, and irresistibly aromatic.
Ingredients
- Beetroot: 2 cups, finely grated
- Full-Fat Milk: 2 cups
- Sugar: 3/4 cup
- Ghee: 4 tablespoons
- Cardamom Powder: 1/2 teaspoon
- Cashews: 10–12, chopped
- Raisins: 2 tablespoons
- Almonds or Pistachios: 1 tablespoon, slivered (optional garnish)
Instructions
- Preheat Your Equipment: Place a heavy-bottomed pan on medium heat and get your ghee ready.
- Combine Ingredients: Heat 2 tablespoons of ghee in the pan. Add the grated beetroot and sauté for about 6–8 minutes until the raw smell disappears.
- Prepare Your Cooking Vessel: Pour in the milk and stir well. Cook over medium heat, stirring occasionally, until the milk reduces and the beetroot softens (about 15–20 minutes).
- Assemble the Dish: Once most of the milk has evaporated, add sugar. Stir continuously and let it dissolve completely.
- Cook to Perfection: Add the remaining ghee and cardamom powder. Continue to cook, stirring often, until the halwa leaves the sides of the pan and becomes glossy.
- Finishing Touches: In a separate small pan, heat a little ghee, roast the cashews and raisins until golden. Stir them into the halwa.
- Serve and Enjoy: Serve warm, garnished with slivered nuts. Or chill and serve as a cool treat.
Notes
- Use fresh, finely grated beetroot for best flavor and texture.
- Full-fat milk provides the creamiest results.
- Balance sugar depending on your beets’ natural sweetness.
- Let it rest before serving for deeper flavor.
- Roast nuts in ghee for a richer taste.
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 24g
- Sodium: 60mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Keywords: beetroot halwa, Indian dessert, halwa recipe, sweet beetroot pudding, vegetarian dessert