Indian Beetroot Halwa is a unique dessert/sweet filled with the nutrition of Beetroot, Khoya, Milk, and Dry fruits. Serve it piping hot and beat all the stress!
Looking for more Halwa recipes, for festivals and special occasions? Here are some of my favorites – Aate Ka Halwa, Lauki Ka Halwa, Suji Ka Halwa, Carrot Halwa, Besan Halwa, and Rajasthani Moong Ka Halwa.
About This Recipe
Beetroot Halwa, an Indian Halwa recipe, that is perfect to make for festivals, special occasions, or even to relish after your weekend meals.
If you like Carrot Halwa, I am sure you will relish this one too. Beetroot is grated and then cooked along with milk, khoya, and sugar, to get this delight. It is very simple to make and gets ready in just 30 minutes.
Beetroot is one of those vegetables, that is not liked by everyone, due to its distinct taste. But believe me, even if you do not like Beetroot, you will love this Halwa.
Also, Beetroot adds a beautiful dark pink color to this Halwa, which makes it even more appealing and unique.
This is my go-to Halwa when I want to make something healthy yet delicious after my elaborate Indian weekend meals.
Beetroot Halwa can be relished when it is piping hot or can be savored when it gets a bit cooler too.
This Beetroot Halwa is,
- Bright Pink in color
- Easy to make
- Perfect for festivals
Beetroot helps in boosting our stamina, it even reduces our blood pressure. As my mom tells me always, regular consumption of Beetroot helps in combating cancer as well.
Moreover, Beetroot is also full of vitamin C, fiber, and quintessential minerals such as manganese and potassium which makes it all the more lucrative for me!
Beetroot – Just like Carrots In Carrot Halwa, Beetroot is also grated in this recipe.
Milk – Use full-fat milk to make this halwa. It will give it a nice and creamy texture, that skim milk or low-fat milk won’t give.
Khoya – I like to add Khoya in my Halwa, but it is completely optional. You can make the Halwa only with Milk too. Add some milk powder if khoya is not available for a richer taste.
Sugar – You can adjust the amount of sugar, as per your taste and preference. If you like your Halwa to be sweeter, you can always increase the quantity of the same.
Ghee – A little ghee is also used, that adds to the rich flavor of this dish.
Dry Fruits & Cardamom Powder – I believe that making an Indian sweet seems incomplete without using dry fruits. Therefore, while Beetroot Halwa was almost ready, I quickly added some cardamom powder, cashew nuts, and almonds.
Step By Step Recipe
Heat milk in a pan.
Once the milk comes to a boil, add the grated beetroot and cook until all the milk is absorbed.
Add ghee on in the cooked beetroot and fry for 3-4 minutes.
Add sugar and khoya and cook for another 10-12 minutes on medium heat. Keep stirring in between.
Add cardamom powder, cashew nuts and almonds and mix well.
Garnish with almond and pistachio slivers and silver foil.
Frequently Asked Questions
To make it with condensed milk, reduce the Khoya quantity to half and add in condensed milk instead. Also, you can skip adding Khoya fully and increase the amount of milk.
If you are using condensed milk, the reduce the amount of sugar as condensed milk is already very sweet.
Yes, you can add in either Jaggery Syrup or Powdered Jaggery instead of Sugar, but the taste of the Halwa will differ a bit in this case. You can also try this Halwa with sugar-free.
To make Beetroot Halwa in a pressure cooker, add milk and beetroot in a pressure cooker.
Pressure cook for one whistle on high heat and one on low heat. Let the pressure release.
Add ghee and cardamom powder and cook for 3-4 minutes. Add sugar and cook for 3-4 minutes.
Now add khoya and cook until ghee starts to separate from sides. Garnish with dry fruits and serve.
This bright coloured Beetroot Halwa can be stored in an air tight container at room temperature for about a day and in the fridge for about 3-4 days.
Reheat only the amount you want to serve, while heating the stored halwa. Reheating again and again can decrease the shelve life of the same.
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Beetroot Halwa Recipe
- 500 g Beetroot (Grated)
- 1 litre Full Fat Milk
- ½ cup Ghee
- 1 cup Sugar
- 1 cup Khoya (Grated)
- 2 teaspoon Cardamom Powder
- 10-12 Cashew Nuts (Crushed)
- 10-12 Almonds (Crushed)
- Heat milk in a pan.
- Once the milk comes to a boil, add the grated beetroot and cook until all the milk is absorbed.
- Add ghee in the pan and cook for 3-4 minutes.
- Add sugar and khoya and cook for another 10-12 minutes on medium heat.
- Keep stirring in between.
- Add cardamom powder, cashew nuts and almonds and mix well.
- Garnish with almond and pistachio slivers and silver foil.