Halwa is one of the easiest sweet dishes to prepare. It is quite easy to get the correct consistency when one follows a recipe. Beetroot halwa definitely falls in that category. Bright coloured grated beetroot simmered with milk and sugar and adorned with ghee fried cashews and raisins. That is a winner!
Beetroot halwa sounds rich and indulgent and for me the colour is the biggest factor of this delicious halwa. We always make carrot halwa and is pretty common across India. But beetroot halwa can also be just as delicious and because beetroots are naturally so sweet they make the halwa sweeter.
But do not be daunted, beetroots bleed a lot and can quickly colour your chopping board and kitchen counter top. Just grate them carefully and with loads of patience. The result though is really sweet. Whether it is carrot or lauki or beetroot halwa, they can all be made quickly, tasty! You can also add khova to make it extra rich and special.
Try more beetroot recipes from FOI:
- 2 Cups grated beetroot
- ¼ Cup sugar
- 2 Tbsp ghee
- 5-6 elaichi
- 1¼ Cups milk
- 1 small pinch edible camphor
- 1-2 Tbsp milk powder
- 1 Tbsp almond powder
- 10-12 cashews
- 2 Tbsp raisins
- Wash, peel and finely grate beetroots in a pan, heat 1 Tbsp of ghee on low flame
- Add grated beetroots and saute
- Cover and cook the beetroots till the raw smell disappears
- After 4-5 minutes, pour in the milk and mix well
- Let the beetroots simmer in milk
- When the milk gets absorbed a bit, add sugar and mix well
- Keep mixing till the sugar melts and gets absorbed into the mixture
- Add milk powder and almond powder. Mix very well
- Sprinkle elaichi powder and edible camphor
- Throw in a few cashews and raisins
- Mix well and let the liquid get absorbed
- Lastly, add a Tbsp of ghee and mix very well
- When there is still some moisture left, remove from flame
- Halwa is ready. Serve warm or chilled
You can also choose to golden-fry the cashews and raisins in a little bit of ghee and then add to the Halwa
Adding almond powder and milk powder is entirely optional. Almond powder helps Halwa to thicken quickly and milk powder adds a nice smooth texture to the Halwa
Beetroot Halwa Stepwise:
Wash, peel and finely grate beetroots in a pan, heat 1 Tbsp of ghee on low flame
Add grated beetroots and saute
Cover and cook the beetroots till the raw smell disappears
After 4-5 minutes, pour in the milk and mix well
Let the beetroots simmer in milk
When the milk gets absorbed a bit, add sugar and mix well
Keep mixing till the sugar melts and gets absorbed into the mixture
Add milk powder and almond powder. Mix very well
Sprinkle elaichi powder and edible camphor
Throw in a few cashews and raisins
Mix well and let the liquid get absorbed
Lastly, add a Tbsp of ghee and mix very well
When there is still some moisture left, remove from flame
Halwa is ready. Serve warm or chilled
