''/> Beetroot Halwa/ Beetroot Dessert Skip to main content

Latest on the Blog

Vegetable Tahiri - One Pot Meal

Post a Comment

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.
Subscribe to the blog for more yummy and simple recipe updates.





Labels:

Comments

Post a Comment

Most Popular Ones

Super Moist Chocolate cake with Frosting

If you are looking for a super moist cake which is easy and can be made in one bowl, well look no further -this is the one. Its extremely moist, melts in your mouth chocolate cake. And to have these super moist cake with a drizzle of creamy chocolate frosting is just divine. Another great thing about this cake recipe is that it calls for simple ingredients that I always have on hand. Nothing beats being able to make one of your favorite cakes without having to run to the store for ingredients. In short this recipe is perfect for all the chocolate lovers out there. With the measurements given below you will yield a 1 cake made in 8 * 8 inch cake tin. You can double the amount and make it as 2 cakes for a layered 2 tier cake with frosting. Also these can be baked as a loaf cake. PS: For all those who want to have the measurements to be reduced into half the quantity or want to double the quantity (specially for baking) I recommend using a recipe calculator. I usually use this Recipe Cal
19 comments
Read more

Easy Sambar (without tamarind)

Sambar is a must in most south Indian families and like others even I have grown up having dosa- sambhar and chutney's. A Sambar is a lentil based vegetable stew or curry cooked with dal/lentils along with some veggies and some tamarind pulp. There are coconut based sambar as well and each region has its own sambar variation. In my house, we all prefer quick meals, but yet tasty. My mother who was a working lady would make elaborate meals only during holidays or special occasions. Rest all the meals would be quick yet very very tasty. This is one such sambar which my mom has taught me and is super quick.  This doesn't use tamarind like in a traditional sambar and gets its tangy flavour from tomatoes. Its quick, one pot sambar recipe. Lets dive in and see how its done: Ingredients: Serves 3 1/2 to 1 cup Tur Dal/ Yellow Lentils 2-3 tomatoes chopped (depending on size) 1/2 cup Veggies each of your choice cubed Turmeric powder A pinch of Asafoetida/ Hing 1/2 tsp chilli powder Salt
1 comment
Read more

Chicken Stew- Kerala chicken curry (Video Recipe)

This simple recipe is every Malayalee's favorite and if you have Appams along with it, its heavenly. It is lightly spiced coconut milk flavoured curry with just a hint of spices. You can make it a vegetable stew by just adding some carrots, beans, peas etc or a chicken stew. You can also combine both veggies and chicken to it and make a delicious kerala style stew. It is mostly combined with appam (thin lacey pancakes) or idiyappam (string hoppers / steamed rice noodles). We also have it with breads and with dosa some times. The addition of vegetables along with chicken gives it a different texture as well. Many recipes add cashew paste to the curry to make it thicker. I usually make them without the cashew paste  and only add coconut milk with the veggies and chicken/ mutton. Kerala is famous for its usage of coconut, and this dish is no different to all the other kerala dishes where coconut milk and coconut oil is used to give that authentic flavour. Let's see how its
Post a Comment
Read more