Beetroot Halwa Recipe

Beetroot Halwa, also known as Gajar Halwa’s vibrant cousin, is a decadent Indian dessert made from grated beetroot, milk, sugar, and ghee. It's a dish often served during festivals, special celebrations, or as a comforting after-dinner treat. This dish combines the natural sweetness of beetroot with rich flavors, making it a healthier and flavorful alternative to other halwa varieties.

In this article, we will walk you through a simple and delicious recipe for Beetroot Halwa, perfect for beginners and seasoned cooks alike. Whether you're in the mood for something sweet or planning to impress guests, this recipe will never disappoint. Let’s get started!
Servings: 4-6 servings
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes

Ingredients for Beetroot Halwa

Before we dive into the cooking process, let’s gather all the ingredients you’ll need to make this rich and flavorful dessert:

• 2 medium-sized beetroots, peeled and grated

• 1 cup full-fat milk

• ½ cup sugar (adjust to taste)

• 2 tbsp ghee (clarified butter)

• ¼ tsp cardamom powder

• 10-12 cashews (chopped)

• 10-12 almonds (chopped)

• Raisins (optional)

• Pinch of saffron strands (optional, for color and fragrance)

• 1 tbsp rose water (optional, for a floral aroma)

Step-by-Step Guide to Making Beetroot Halwa

Step 1: Preparing the Beetroot

Start by peeling and grating the beetroot. Fresh, tender beetroots are ideal for this recipe. The finer you grate the beets, the smoother your halwa will be. Once grated, set the beets aside and prepare for the next steps.

Step 2: Cooking the Beetroot

In a large pan or kadhai, heat 1 tablespoon of ghee over medium heat. Add the grated beetroot to the pan and sauté for about 5-6 minutes. This helps the beetroot soften and release its natural sugars, making it tender. Stir occasionally to ensure it doesn’t stick to the pan.

Step 3: Adding the Milk

Next, pour in 1 cup of full-fat milk into the pan. Stir well to combine the milk with the grated beetroot. Allow the mixture to simmer over low heat for 15-20 minutes, or until the milk is almost absorbed. This slow cooking process helps the beetroot absorb the milk and blend the flavors together.

Step 4: Sweetening the Halwa

Once the milk has reduced, add the sugar. Stir well to combine the sugar with the beetroot mixture. Continue cooking the halwa, stirring frequently to prevent it from sticking to the pan. The mixture will start thickening and may have a slightly sticky texture. Keep cooking until the liquid is completely absorbed and the halwa reaches a pudding-like consistency.

Step 5: Adding Flavor and Texture

Once the mixture is thickened, add the remaining ghee (1 tablespoon), cardamom powder, chopped cashews, almonds, and raisins (if using). Stir everything together and cook for another 5-7 minutes, allowing the ghee to infuse the halwa with a rich flavor and giving the nuts and raisins time to soften and add texture.

If you want to add a luxurious touch to your beetroot halwa, soak a few strands of saffron in a tablespoon of warm milk and add it to the mixture. This will give the halwa a vibrant color and a lovely aroma.

Step 6: Finishing Touches

Once the halwa has thickened to your desired consistency and the ghee begins to separate from the edges, turn off the heat. You can now add a few drops of rose water for a subtle floral flavor, or skip this step if you prefer a more traditional taste.

Your Beetroot Halwa is now ready to serve! This dessert can be enjoyed warm, or you can refrigerate it and serve it chilled. Either way, it’s a comforting and delightful treat that’s sure to satisfy your sweet tooth.

A Brief History of Beetroot Halwa

Beetroot Halwa is a part of the wider halwa tradition, which is rooted in the Indian subcontinent and has a long history across various cultures. While traditional gajar halwa (carrot halwa) has been a staple dessert in North India, beetroot halwa emerged as an innovative twist on the classic. The earthy sweetness of beets pairs beautifully with the richness of ghee and milk, creating a delightful dessert with unique nutritional benefits.

Beetroot itself has been used in various cultures for its health benefits, dating back to ancient times. In India, the vibrant red color and slightly earthy flavor of beetroot became a popular choice for preparing various savory and sweet dishes. The addition of ghee and cardamom in the halwa elevates its flavor, making it a popular choice during festivals like Diwali, Holi, and Makar Sankranti.

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Frequently Asked Questions (FAQs)

1. Can I make Beetroot Halwa without ghee?

Yes, you can substitute ghee with unsalted butter if you prefer a slightly different flavor. However, using ghee gives the dish a traditional, rich taste that’s difficult to replicate.

2. Is Beetroot Halwa healthy?

Beetroot Halwa contains beets, which are rich in fiber, vitamins, and minerals, making it a healthier dessert option compared to many others. It is also vegetarian and can be made with full-fat milk, or plant-based milk alternatives for those who are lactose intolerant.

3. Can I use sugar substitutes in Beetroot Halwa?

Yes, you can replace sugar with jaggery, coconut sugar, or even stevia if you prefer a lower glycemic index alternative. However, the texture and flavor may vary slightly depending on the sweetener used.

4. Can I make Beetroot Halwa ahead of time?

Absolutely! You can make Beetroot Halwa ahead of time and refrigerate it for up to 2-3 days. Just reheat it in a pan with a splash of milk to bring it back to a creamy consistency before serving.

5. Can I add other ingredients to my Beetroot Halwa?

Feel free to get creative! Some people add chopped coconut, raisins, or even a few tablespoons of condensed milk for extra creaminess. Just remember, Beetroot Halwa is highly versatile, so adjust the recipe to suit your taste.

If you enjoyed this recipe and want to explore more mouth-watering desserts, be sure to check back for new posts and share your experiences in the comments below! Let us know how your Beetroot Halwa turned out and any variations you tried. We’d love to hear from you!