Beetroot Halwa Recipe
Beetroot halwa is a Indian festival sweet made with beetroot + milk + sugar. Beetroot halva can be served as a dessert, snack or as a sweet dish. If you like beets, you are bound to love this sweet. You can make this in advance and serve within a week. Beetroot halva can be kept in the fridge for 8-10 days so make it and keep it for the busy day when you won't have time to make any sweet or desert. It is a good party sweet dish as it adds color to your menu. And you know how nutritious beets are for health.
Equipment
- 1 Thick bottom pan/kadai
Ingredients
How to make Beetroot Halwa
Ingredients for beet halwa
- Beet root – 500 gms
- Sugar -1/2 cup more or less according to your sweet tooth.
- Milk – 1 to 2 cups
- Khoa/ khoya/ mava/ condensed milk/ fresh cream -100 gms Optional. I usually collect cream from milk everyday and store it in the freezer for halva or any other sweet I may make.
- Ghee – 1 to 2 tbsp
- Cashew nuts - roasted almonds, pista – 4-5 chopped fine
- Raisins – 10-15
- Cardamom powder – 1 teaspoon.
Instructions
Preparation for making beet halwa:
- Wash the beet roots well.
- Remove skin from the beets and grate with a fine grater. You may grate it using a food processor if you wish.
Cooking method for beetroot halva
- Heat a deep thick bottomed pan.
- Add ghee and grated beetroot.
- Stir fry and cook about 5 minutes till beetroot is a little soft.
- Add milk. Stir and let cook covered on low fire for 5 minutes.
- Remove cover and cook stirring occasionally till the mixture thickens.
- Add sugar. Mix well and cook some more till sugar dissolves and the mixture thickens again.
- Add khoa or condensed milk if you are using that.
- Add chopped nuts, raisins, cardamom powder. Mix well and take off the fire.
- Mix well. Cook for 10 minutes stirring till you get a semi thick consistency. Keep in mind that the mixture will thicken more when it cools.
Notes
Tips:
- Beetroot halva is ready to serve. Serve it hot or cold as you like.
- Without refrigeration, it will stay good for 2-3 days. If you are planning to keep it for longer time, store it in the fridge.
- You may fry cashew nuts in ghee if you wish. Frying in ghee gives the nuts a good flavour.
- You may add more milk instead of adding khoya. Adding more milk will increase cooking time but the taste will also be great.
- Adding khoya/ cream/ condensed milk makes it richer in taste. You may omit it if you wish or add more if you like the taste.
- Reduce sugar accordingly if you are adding sweetened condensed milk.
- You may roast khoa separately before adding to the beetroot mixture. But it is not a must.
- You may add only one cup of milk and increase the quantity of khoya.
- You may visit another Indian sweet recipe, Carrot payasam-Kheer