Beetroot Halwa Recipe

Beetroot Halwa, Easy sweet recipe made with fresh beetroot, sugar, milk, ghee, nuts. It is called as beetroot pudding or halwa is a popular winter delicacy. It is similar sweet recipe to carrot halwa but lesser known halwa which is loved by many specially for its vibrant colour.

Everyone is familiar with carrot halwa, but not many know that beetroot halwa is just as delicious, if not more. This is one dessert that takes me straight back to my childhood.

Jump to:

• About Beetroot Halwa
• Ingredients
• Step by Step Pictures
• Expert Tips
• 📖 Get Recipe

Amma used to make it often, and I still remember watching the deep pink colour slowly develop as the halwa cooked.

About Beetroot Halwa

For us, beetroot halwa is especially close to the heart because it's a Diwali tradition at home. Every year, Amma makes a big batch, and we enjoy it fresh and warm, straight from the kadai.

Sometimes we pair it with a scoop of vanilla ice cream, and that hot-and-cold combination is pure bliss. Simple, homely, and full of nostalgia, this halwa is more than just a dessert. The natural colour of beetroot makes this halwa look so attractive.

The recipe is similar to carrot halwa but starts by grating beets using a fine grater. Saute them in ghee and cook them down in milk. Once cooked, add sugar and ghee and cook until ghee separates. You can add cardamom or saffron for flavouring. Garnish with fried nuts and dried fruits for added taste.

Similar Recipes

• Beetroot Curry Recipe
• Fruit Halwa Recipe - Cornflour Fruit Halwa Recipe
• Mango Halwa Recipe
• Beetroot Biryani Recipe
• Cashew Nut Halwa Recipe - Cashew Halwa Recipe

Ingredients

Beetroot - Choose fresh firm beets for making halwa which makes all the difference. Peel off the skin and grate beetroots using a fine grater so it cooks faster.

Sugar - you can add more or less depending to your taste.

Milk - I like to cook beetroot in milk for the rich taste. For even richer taste and texture, you can add some crumbled khoya.

Ghee - use pure ghee for making the halwa which enhances the taste and texture.

Nuts & Dry Fruits - I used cashews, golden sultanas for the halwa. You can use any nuts that you like.

Flavourings - as far as the flavouring, add cardamom powder to enhance the taste.

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Step by Step Pictures

1)Take beetroots wash them really well.

2)Cut off ends of the beets. Peel off skin using a vegetable peeler.

3)Grate the beets using a fine grater. Set this aside.

4)Heat 1 tablespoon of ghee in a pressure cooker. Add in beetroots and saute till raw smell leaves from it.

5)You have to saute for atleast 5 minutes to remove the raw smell.

6)Now add in milk and pressure cook for 2 whistle.

7)Simmer the flame and cook for 10 more mins. Turn off the heat and let the steam go all by itself.

8)Now the beets are cooked.

9)Now heat 2 tablespoon ghee in a pan, add in cashew and fry till golden, now add in sultanas and saute for a min.

10)Fry the nuts till golden.

11)Remove the nuts to a bowl.

12)Now In the same ghee, add in the cooked beets and add in sugar.

13)Keep cooking till the mix get thick.

14)Keep cooking, it will starts to leave the sides.

15)Now add in a teaspoon of ghee and mix well.

16)Let it cook in the ghee.

17)Add another teaspoon of ghee and cook till leaves the sides of the pan.

18)Beet halwa is ready.

19)Add in the cardamom powder.

20)Add in fried nuts.

22)Mix well. Your halwa is ready.

23)Serve beetroot halwa.

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Expert Tips

• Use fine grater to grate the beets. It makes perfect texture halwa.
• You can add some crumbled khoya for rich taste.
• Be generous with the ghee for rich taste.
• You can add any nuts of your choice, like almonds, walnuts.

Serving & Storage

Beetroot halwa keeps extremely well. You can store in fridge upto a week. Warm slightly in microwave or pan and serve with ice cream.

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