Beetroot Halwa

Beetroot Halwa is a delicious, heartening sweet made by simmering beetroot with milk and sugar . Beetroot Halwa is simple & easy sweet to make in large quantities in a short notice. Beetroot Halwa is relished as a dessert or a sweet for special occasions. It is a very easy dessert that even beginners can even try. Delicious beetroot halwa goes well for a after meal dessert or as a sweet for any festive occasions.

This is one sweet I make when I want something easy but still looks fancy. It takes little time compared to other halwas like carrot halwa or moong dal halwa. Just a bit of grating work and rest is all cooking and mixing. You can make this for sudden guests or even for small celebration at home.

Jump to:

• About Beetroot Halwa
• Beetroot Halwa Video
• Beetroot Halwa Ingredients
• How to make Beetroot Halwa Recipe Step by Step
• Expert Tips
• Serving and Storage
• FAQS
• 📖 Recipe Card

About Beetroot Halwa

Beetroot Halwa is a Indian sweet or dessert that has become popular across many homes. It’s quite similar to carrot halwa in method, just that this one has a deep red color and a slightly earthy taste from the beets. The process is also simple - just cook beetroot in milk until soft, add sugar and ghee, and cook until it thickens.

The texture is soft and grainy from the grated beetroot, with a nice gloss from the ghee and sugar. Cardamom powder gives the halwa a good flavor and helps mask the raw smell of beetroot. Add some cashews fried in ghee and it turns into a lovely treat anytime. The final result is sweet, rich and melt-in-mouth if cooked well.

I like that this halwa doesn’t need khoya or condensed milk - just regular milk is enough. The more you cook it slowly, the better it tastes. For busy days, you can even pressure cook the beetroot in milk for a shortcut. It keeps well for few days, so I sometimes make in bulk and store.

I usually make this during Navratri or if I have extra beetroot lying around. It’s a good way to use it up and even kids like it when served warm with a spoon of ghee on top. Sometimes I pack this for small sweet box gifts too.

I have grown up eating beetroot halwa was a kid and this is one of my most favorites. My mother makes this as a filling for chapathi or even for kozhukattai, it tastes so delish.

Beetroot Halwa Video

Beetroot Halwa Ingredients

• Beetroot – I grated and used. It's the main base and gives that nice color, texture and also bit earthy taste.
• Milk – For cooking the beetroot nicely. It make the halwa soft and little creamy. Full cream milk is more better if you want rich taste.
• Sugar – I added sugar after the beetroot got cooked properly. It gives sweetness and little shine also. You can adjust it depending how sweet the beetroot is.
• Ghee – I added ghee in different stages while making. It gives nice flavor and shiny look. Better not to skip or reduce too much.
• Cashews – I fried some cashews in ghee and added. It gives good crunch and rich bite. If you want, you can also put some almonds too.
• Cardamom powder – This adds flavor and smell. It helps to cover that raw beet smell also. You can crush fresh cardamoms too if you like.

Similar Recipes

• Kasi halwa
• Carrot halwa
• Badam halwa
• Atta halwa
• Wheat halwa

How to make Beetroot Halwa Recipe Step by Step

1.Wash beetroot well, trim the edges and peel off the skin. Grate it using a grater. In a pan or pressure cooker, heat 1 tablespoon of ghee and add grated beets. Saute for 3-5 minutes in low flame, it will start to shrink and allow raw smell to leave.

2.Then add milk and let it simmer for a good 10 minutes. Once beetroot become soft and cooked fully, keep the flame in low medium for the milk to reduce. It will nicely bubble and start reducing slowly, stir on and off.

3.Keep scraping the sides. When the milk is almost reduced add sugar.

4.Once you add sugar, it will again become runny, just keep cooking and stirring. The whole mixture will look glossy and sticky. Keep stirring so that it does not stick to the bottom of the pan. Add ghee little by little starting from this stage. Add cardamom powder.

5.When the mixture becomes dry add remaining and stir well. Fry the cashews in ghee and add it. I reserved some for garnishing. Mix well and switch off.

Serve hot / warm. Delicious beetroot halwa ready!

Expert Tips

• Use thick-bottom pan – Try to cook in heavy kadai or pan only. It helps to avoid sticking and burning, mainly after adding sugar.
• Don’t add sugar early – First let beetroot cook well in milk. If you put sugar early, it won’t become soft properly.
• Cook on low flame – I mostly keep flame low or sometimes low-medium. It gives better control and halwa cooks nice and even.
• Add ghee in parts – Don’t put all ghee in beginning. Once sugar starts melting, add little by little. It gives better texture.
• Pressure cook shortcut – You can also pressure cook beetroot with milk for 1 whistle to save some time. Then open and continue cooking normally.

Serving and Storage

Serve beetroot halwa warm with a little extra ghee on top. It goes well as a dessert after lunch or dinner. You can also chill and serve it cold like pudding.

Keeps well in fridge for 2–3 days. At room temp, best to finish it within a day. Reheat with a spoon of milk or ghee if it turns thick.

FAQS

1.Can I skip milk and use condensed milk?

Yes, but adjust sugar accordingly. It will be richer and thicker.

2.Why does my halwa taste raw?

Maybe the beetroot didn’t cook enough before sugar was added. Saute well until raw smell of beetroots leave only then proceed with other steps.

3.Can I make this recipe vegan?

Yes, use almond milk and skip ghee. Use vegan butter or coconut oil instead.

4.Can I make this ahead for a function?

Yes, make a day before and reheat before serving. Add some fresh ghee to freshen up.

5.Is this halwa good for kids?

Yes, it’s sweet and colorful. Beetroot is healthy and many kids like the taste when made this way.

If you have any more questions about this Beetroot Halwa Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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