Beetroot Halwa is a very easy dessert that even beginners can even try.I have already posted a no sugar beetroot halwa long back, it was so tasty that I made it quite a few times after that.This beets halwa is the traditional way amma makes and she uses this as a stuffing for chapathi which I will sure share it soon.I am sure even those who hate beets can never say no to this halwa 🙂
Beetroot Halwa Recipe
Preparation Time:10 minutes | Cooking Time : 30 mins | Serves:2
Recipe Category: Dessert | Recipe Cuisine: South Indian
Recipe Category: Dessert | Recipe Cuisine: South Indian
Grated Beetroot – 2 cups loosely packed
Boiled Milk – 1 cup
Sugar – 1/2 cup
Ghee – 2 tbsp + 1 tsp for frying cashews
Cardamom powder – 1/2 tsp
Chopped Nuts – 6 broken
Method:
- Wash beetrootwell, trim the edges and peel off the skin.Grate it using a grater.In a pan or pressure cooker, heat a tbsp of ghee and add grated beets.Saute for 3-5mins in low flame, it will start to shrink and allow raw smell to leave.
- Then add milk and let it simmer for a good 10mins.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.
- Keep scraping the sides.When the milk is almost reduced add sugar.
- 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.
- When the mixture becomes dry add little more ghee and stir well.Fry the cashews in ghee and add it.I reserved some for garnishing.Mix well and switch off.
Serve hot / warm!
My Notes:
- Don’t add sugar before beets is cooked.
- To make things quicker, you can even pressure cook for 1 whistle after milk is added.
- Always saute beets in ghee till raw smell completely leaves.
- Using a thick bottomed utensil is a must.
- Cooking the entire process in low or low medium flame is advisable.
- The halwa keeps well for 2-3 days if refrigerated, in room temperature only for a day.
- If you want it more goey then switch off a little before.
Beetroot halwa looks inviting.. Nice clicks
Hi sharmilee, I’m a secret fan of urs for many years.. Many things to admire and appreciate
Ur write up before the recipe
Simple ingredients
Creative ideas
Use of less chemicals like colours
Always trying with healthy alternatives
Perfect measures
Info through ur experiences on what may go wrong and how to avoid it
About the shelf life, how to prep the night before for dishes to avoid morning rush
I can keep on writing so many things
I do follow other blogs as well but I will always end up with urs.. As I know for sure will never go wrong..
Our cooking style is very similar to urs..
Long time wanted to thank you and congratulate you
YOU are awesome.. Ur sincere effort in what u do made me write today..
Love u.. U r definitely an inspiration to many..
Aww this is such a sweet comment that made my day…thank you so much for taking time to write such a motivating comment 🙂