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Beetroot Halwa/ Beetroot Dessert


Mid week I have this craving for sweets to lift up my spirits and even though I resist,  I somehow end up making something sweet and try and put the blame on someone else. Well this time, its on my son. He does not like beetroot in any form. But if I add little jaggery or sugar to anything he loves it. So mid week when I had sweet craving, I made this wonderful homemade Beetroot Halwa. Its creamy, easy, addictive, perfectly sweet! This beetroot halwa recipe I have learnt from my mom. This dessert has been my childhood favourite, every time she makes it, it turns out to be the best! She also used to make carrot halwa in the same method and sometimes have also combined carrot and beetroot together.This halwa recipe is truly delicious with the right flavours and texture. This creamy beetroot recipe is the ultimate make-ahead dessert, perfect for any festivities. Some do add khoya, but I have just added condensed milk.  I have included the step by step process for making this wonderful dessert. You can make this with jaggery too. Lets see how its done.

 Ingredients : (1 cup = 250 ml)
  • 500 gm beetroot- about 2 cup grated
  • Full fat Milk- 2 cups
  • Condensed milk- 1 cup
  • Sugar- (Optional- instead of condensed milk) - 5 tbsp or adjust as required 
  • Ghee/ Clarified butter- 3 tbsp
  • Cardamom- 5-6 crushed or cardamom powder - 1/2 tsp
  • 15- 20 Cashews- for garnish
  • Raisins- handful for garnish
Method:
  1. Rinse, peel and grate the beetroots.
  2. In a kadai or deep thick bottomed pan combine milk and grated beetroot. 
  3. On a low to medium flame, bring the whole mixture to a boil and then simmer. 
  4. Keep on stirring at intervals when the mixture comes to a boil. 
  5. The grated beetroots will cook in the milk. Slowly the milk will start to reduce and evaporate.
  6. When the milk has 80% reduced, add the ghee, and condensed milk to the halwa mixture. 
  7. Stir well and continue to stir and cook on a low flame. 
  8. Do keep on stirring the beetroot halwa in between to avoid burning and sticking to the pan 
  9. Towards the end, you will see entire milk is reducing slowly and it is becoming creamy.
  10. Add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated. Switch off the flame.
  11. Serve beetroot halwa hot, warm or you can also serve it cold
Notes: 
  • If you want to make it little more healthier use jaggery. I didn't have jaggery at home hence used condensed milk. I have made with jaggery too and it tastes amazing. You can also add sugar instead.
  • Jaggery you can melt by adding it onto a pan along with 4 tbsp water 
  • Try and use full fat milk to get the richness of halwa
  • Make sure to slow cook it once the milk is boiled or else it will burn
  • Garnish it with your choice of nuts like cashews, Almonds
  • Reduce the amount of sweetness as per your taste
  • You can make carrot halwa also with exact same method. As mentioned before you mix both carrot and beetroot together and make too. 
If you happen to make this recipe and enjoy having it, please do tag us on Instagram and follow.
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