Beetroot Halwa Recipe - Indian Sweet
Beet Recipes

Festival sweets - Halwa Recipes

Beetroot halwa with a video and step by step written instructions. It is a Indian festival sweet made with beetroot and milk and sugar.

Beetroot halva can be served as a dessert, snack or as a sweet dish with a main meal.

If you like beets, you are bound to love this sweet. You can make this in advance and serve within a week.

Beetroot halwa - Beet halva

Beet halva can be kept in the fridge for 8-10 days so make it and keep it for the busy day when you wont 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.

During festival times like Diwali, it is healthier to have vegetable based sweets such as this halwa made with beetroot or Carrot halwa than other deep fried or plain/white flour(maida) based sweets.

How to make Beetroot Halwa

Ingredients for beet halwa

Beetroot

Beet roots - 500 gms
Sugar -1/2 cup, more or less according to your sweet tooth.
Milk - 1 to 2 cups
Khoa/khoya or condensed milk or fresh cream -100 gms(optional)
Ghee - 1 to 2 tbsp
Cashew nuts, almonds, pista - 4-5 chopped fine
Raisins - 10-15
Cardamom powder - 1 teaspoon.

Preparation before 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 beet root 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.
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.
Add chopped nuts, raisins, cardamom powder. Mix well and take off the fire.

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.

Tips:

You may fry cashew nuts in ghee if you wish.

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 or cream or condensed milk makes it more rich 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.