Beetroot halwa recipe, Easy beetroot halwa recipe

Beetroot halwa recipe an easy dessert made with available ingredients in your pantry.Easy beetroot halwa recipe with video and stepwise pictures.

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 🙂

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Beetroot halwa recipe

Beetroot halwa recipe an easy halwa made using beetroot,milk and sugar

Prep Time1 hr 15 mins

Cook Time20 mins

Servings3

AuthorSharmilee J

1x2x3x

Ingredients

• 4 cups grated beetroot
• 2 cups milk (boiled)
• 3/4 cup sugar
• 4 tbsp ghee
• 2 tbsp cashews broken
• 1/2 tsp cardamom powder

Instructions

• 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.
• 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 remaining and stir well.Fry the cashews in ghee and add it.I reserved some for garnishing.Mix well and switch off.

Notes

• 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.

Tried this recipe?Mention @sharmispassions or tag #sharmispassions

Beetroot halwa recipe video

How to make beetroot halwa recipe:

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.
   
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.
   
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!