More on Beetroot Halwa
Beetroot Halwa may not be as popular and favored as its siblings Carrot Halwa or Sooji Halwa, but many people do like it. The exceptional natural color and texture that the beetroots bring in this recipe is unmatched. So, the end result is beautiful too. In addition to this, the Beetroot Halwa recipe is actually very nutritious and good for health too. It is also excellent for kids who are usually not fond of this root vegetable. Other ways to feed beetroot to your kids are by including it in chaat and salad recipes. Beetroot Halwa is made in a similar way as that of carrot halwa. One major difference is that the texture of Beetroot Halwa is moist as compared to gajar halwa. You can increase the health quotient by adding dry fruits and nuts in the halwa. I have added cashews and flavored it with crushed cardamom powder. You can also add raisins, pistachios and almonds. The best thing about the Beetroot Halwa recipe is that even after adding other ingredients, the taste of beetroot is quite prominent in the dessert. This Beetroot Halwa can be relished hot, warm or chilled as well.
How to make Beetroot Halwa
- Rinse, peel and grate 500 grams beetroots. You can either use a hand-held grater or a food processor to grate the beetroots.
- Take the grated beetroots in a thick bottomed kadai or pan. Add 3 cups full fat whole milk.
- Mix and cook the grated beetroot and milk mixture on a low to medium heat.
- The milk will boil and froth while cooking. Continue to cook and keep stirring often.
- When the milk has reduced to almost 75% to 80%, add 3 tablespoons ghee and 6 tablespoons sugar. Stir and continue to simmer the halwa till its almost done.
- Towards the end, add ⅓ teaspoon cardamom powder.
- Add 15 to 20 cashews.
- Stir and continue to cook till the milk has evaporated.
- Serve Beetroot Halwa hot or warm or cold. Store any leftovers by refrigerating the halwa for about 3 to 4 days. While serving, lightly warm the halwa in a skillet or pan. For more delicious beetroot recipes, you can check this link – Beetroot Recipes.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moong Dal Halwa Besan ka Halwa Bread Halwa Recipe Kesari Recipe | Rava Kesari This Beetroot Halwa post from the archives first published on Feb 2014 has been republished and updated on 10 May 2022.
title: “Beetroot Halwa " ShowToc: true date: “2024-09-19” author: “Tonya Signorile”
More on Beetroot Halwa
Beetroot Halwa may not be as popular and favored as its siblings Carrot Halwa or Sooji Halwa, but many people do like it. The exceptional natural color and texture that the beetroots bring in this recipe is unmatched. So, the end result is beautiful too. In addition to this, the Beetroot Halwa recipe is actually very nutritious and good for health too. It is also excellent for kids who are usually not fond of this root vegetable. Other ways to feed beetroot to your kids are by including it in chaat and salad recipes. Beetroot Halwa is made in a similar way as that of carrot halwa. One major difference is that the texture of Beetroot Halwa is moist as compared to gajar halwa. You can increase the health quotient by adding dry fruits and nuts in the halwa. I have added cashews and flavored it with crushed cardamom powder. You can also add raisins, pistachios and almonds. The best thing about the Beetroot Halwa recipe is that even after adding other ingredients, the taste of beetroot is quite prominent in the dessert. This Beetroot Halwa can be relished hot, warm or chilled as well.
How to make Beetroot Halwa
- Rinse, peel and grate 500 grams beetroots. You can either use a hand-held grater or a food processor to grate the beetroots.
- Take the grated beetroots in a thick bottomed kadai or pan. Add 3 cups full fat whole milk.
- Mix and cook the grated beetroot and milk mixture on a low to medium heat.
- The milk will boil and froth while cooking. Continue to cook and keep stirring often.
- When the milk has reduced to almost 75% to 80%, add 3 tablespoons ghee and 6 tablespoons sugar. Stir and continue to simmer the halwa till its almost done.
- Towards the end, add ⅓ teaspoon cardamom powder.
- Add 15 to 20 cashews.
- Stir and continue to cook till the milk has evaporated.
- Serve Beetroot Halwa hot or warm or cold. Store any leftovers by refrigerating the halwa for about 3 to 4 days. While serving, lightly warm the halwa in a skillet or pan. For more delicious beetroot recipes, you can check this link – Beetroot Recipes.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Moong Dal Halwa Besan ka Halwa Bread Halwa Recipe Kesari Recipe | Rava Kesari This Beetroot Halwa post from the archives first published on Feb 2014 has been republished and updated on 10 May 2022.
