Beetroot Halwa

Beetroot Halwa is a delicious, heartening sweet made by simmering beetroot with milk & sugar. Beetroot Halwa is simple & easysweet to make in large quantities in a short notice. Beetroot Halwa is relished as a dessert or a sweet for special occasions.

Beetroot halwa 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 occasion.

About beetroot halwa

Beetroot halwa tastes so delicious though it is not so popular sweet especially among kids. There are many methods to make beetroot halwa but this method I have shared here is more or less like gajar ka halwa making. 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 .

I have chosen open pot method as I am used to it and I feel its easy. However you can choose alternate methods too, make beetroot halwa with milk or without milk also. But if using milk use full fat thick milk for the halwa to be rich and delicious. Boiling and slowcooking of milk ends in thickened milk solids which tastes so rich and good. You can even opt to use khoya or condensed milk alternate to regular milk.

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.

The main difference between beetroot halwa and gajar ka halwa is the taste and texture. Though the recipe and method for both the halwas are the same, the texture of beetroot halwa is more moist.

Methods to make beetroot halwa

• Pressure cooker method : This is quick to make and needs only little baby sitting and stirring.
• Open pot method : This takes time and effort of stirring often to avoid from burning at the bottom. However slow cooking gives more taste to the halwa.
• Instant pot method : The instant pot can be used to make halwa if made in bulk. You can just saute and slowcook it to get the perfect desired texture, taste and consistency.

Related recipes

• Kasi halwa
• Carrot halwa
• Badam halwa

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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 tbsp of ghee and add grated beets.Saute for 3-5 mins in low flame, it will start to shrink and allow raw smell to leave.
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2. 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.
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3. Keep scraping the sides.When the milk is almost reduced add sugar.Pin
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.
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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.
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Serve hot / warm. Delicious beetroot halwa ready!

Expert tips

• I have doubled the measure in video as I made in bulk.
• Adjust sugar as per taste and sweetness of beets.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.