Ingredients
Equipment
Method
- Wash, peel, and grate beetroots using fine grater or food processor. Measure 4 cups packed grated beetroot.
- Heat 2 tbsp ghee in heavy-bottomed pan. Add chopped almonds and cashews, fry until golden. Remove and set aside for garnish.
- In same pan, add remaining ghee. Add grated beetroot and sauté on medium heat for 5 minutes.
- Add milk to beetroot. Mix well and cook on medium heat, stirring occasionally, for 15-20 minutes.
- Cook until beetroot is tender and milk is mostly absorbed. The mixture will turn vibrant pink.
- Add sugar and mix well. Continue cooking on medium-low heat for 10-12 minutes.
- Stir frequently as sugar melts and combines with beetroot mixture. It will become glossy and reduce further.
- Add raisins, cardamom powder, and rose water (if using). Mix thoroughly.
- Continue cooking for 5-7 minutes until halwa thickens and leaves sides of pan.
- Halwa should have thick, pudding-like consistency. Add half of fried nuts and mix.
- Remove from heat. Transfer to serving bowl. Garnish with remaining fried nuts.
- Serve warm as dessert. Can also be served chilled during summer.
- Store leftovers as per notes. Reheat gently with splash of milk if needed.
Notes
Storage:
• Refrigerate in airtight container for 5-7 days.
• At room temperature, lasts 1-2 days in cool climate.
• Freeze for up to 2 months. Thaw in refrigerator overnight.
• The vibrant color may darken slightly upon storage but flavor remains good.
• Reheat gently with little milk or ghee to restore creamy texture. Substitutions:
• Use condensed milk instead of sugar and regular milk for richer version (adjust sweetness).
• Coconut milk can replace dairy milk for vegan version.
• Jaggery or brown sugar can replace white sugar for deeper flavor.
• Add 1/4 cup khoya (mawa) along with milk for creamier texture.
• Include 1/2 cup grated carrot along with beetroot for mixed vegetable halwa.
• For nut-free version, skip nuts or use pumpkin seeds or sunflower seeds. Pro Tips:
• Use fresh, firm beetroots for best color and flavor.
• Grate beetroots finely for smoother halwa texture.
• Cook on medium heat and stir frequently to prevent sticking and burning.
• Don't rush the cooking process - slow cooking develops best flavor.
• Halwa thickens as it cools - stop cooking when slightly runnier than desired final consistency.
• Wear gloves while grating beetroots to prevent staining hands.
• For deeper color, add 1/4 tsp beetroot powder (available in health stores).
• If halwa becomes too dry, add splash of milk and cook for 2 more minutes.
• For special occasions, garnish with edible silver leaf (varak).
• Serve with vanilla ice cream for dessert fusion.
• Beetroot releases water while cooking - adjust milk quantity accordingly.
• For diabetic-friendly version, use sugar substitute and reduce quantity by half.
• Refrigerate in airtight container for 5-7 days.
• At room temperature, lasts 1-2 days in cool climate.
• Freeze for up to 2 months. Thaw in refrigerator overnight.
• The vibrant color may darken slightly upon storage but flavor remains good.
• Reheat gently with little milk or ghee to restore creamy texture. Substitutions:
• Use condensed milk instead of sugar and regular milk for richer version (adjust sweetness).
• Coconut milk can replace dairy milk for vegan version.
• Jaggery or brown sugar can replace white sugar for deeper flavor.
• Add 1/4 cup khoya (mawa) along with milk for creamier texture.
• Include 1/2 cup grated carrot along with beetroot for mixed vegetable halwa.
• For nut-free version, skip nuts or use pumpkin seeds or sunflower seeds. Pro Tips:
• Use fresh, firm beetroots for best color and flavor.
• Grate beetroots finely for smoother halwa texture.
• Cook on medium heat and stir frequently to prevent sticking and burning.
• Don't rush the cooking process - slow cooking develops best flavor.
• Halwa thickens as it cools - stop cooking when slightly runnier than desired final consistency.
• Wear gloves while grating beetroots to prevent staining hands.
• For deeper color, add 1/4 tsp beetroot powder (available in health stores).
• If halwa becomes too dry, add splash of milk and cook for 2 more minutes.
• For special occasions, garnish with edible silver leaf (varak).
• Serve with vanilla ice cream for dessert fusion.
• Beetroot releases water while cooking - adjust milk quantity accordingly.
• For diabetic-friendly version, use sugar substitute and reduce quantity by half.