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Beetroot Halwa – a recipe that turned my childhood reluctance into a beloved favorite! Trust me, even if you’re not a fan of beetroots, this dish will become one of your favorites. Try this easy dessert recipe today!
About Beetroot Halwa Recipe
Beetroot Halwa Recipe is a rich, vibrant, and delicious Indian dessert. It is also called ‘chukandar ka halwa’ in Hindi. Chunkandar is a Hindi word for beetroots.
It is not only a delicious dessert but also a great way to add the nutritional benefits of beetroots as a sweet treat!
Made from grated beetroots, sautéed in ghee, cooked in milk, flavored with cardamom, sweetened with sugar, and garnished with fried chopped nuts to add crunch. This halwa recipe can be enjoyed during festivals, celebrations, or simply as a delightful sweet treat!
The first time my mom made this recipe, I hesitated to give it a try. I didn’t like beetroots much, even as a sweet treat. However, after reluctantly trying it, I found myself pleasantly surprised.
Even my friend, who is notoriously picky when it comes to food, couldn’t resist its charm. So, even if you’re not a fan of beetroots, I am sure you would love this dish.
Why You Will Love This
- Easy to cook at home
- Rich, deep color adds a visual appeal
- Packed with nutrients from beetroots
- Can be enjoyed warm or at room temperature
- Perfect for cozy evenings or cold weather
- A great addition to festive occasions
Beetroot Halwa Ingredients
Beetroots (2-3 medium-sized) – a pretty pink root vegetable is the star of the recipe. These are washed, peeled, and grated to use in the halwa. They give the dish its vibrant color and a hint of natural sweetness.
Ghee (clarified butter) – is used for sautéing the beetroots.
Full-fat milk – is used to simmer and cook the grated beetroot. It makes the halwa creamy, luscious, and enjoyable.
Khoya – is dried milk solids, also known as mawa. It is a very common ingredient used in Indian Desserts. When grated and added to the halwa, it adds richness to the dessert.
Cardamom Powder – is used for flavoring the halwa. You can also use nutmeg powder.
Chopped Nuts – serves as a garnish. Use your choice of a handful of chopped nuts, such as almonds, cashews, and pistachios.
Beetroot Halwa Recipe (Step by Step Photos)
Step 1 – Prepare the Beetroots
Wash the beetroots thoroughly and use a peeler or a knife, to peel the outer skin of the beetroots. Grate the peeled beetroots with a box grater. Alternatively, you can use a fine grater or a food processor.
Step 2 – Fry the Nuts
In the heavy-bottomed pan or kadhai, heat 2 tablespoons of ghee over low heat and let it melt.
Add the chopped nuts and fry the chopped nuts until golden brown. Keep them aside.
Step 3 – Sauté the Beetroot
In the same heavy-bottomed pan or kadhai, heat 2 tablespoons of ghee over low heat and let it melt.
Add the grated beetroot to the pan. Cover the pan with a lid and cook it for 6-8 minutes until it gets soft. Remember to stir occasionally while cooking.
Step 4 – Pour, Reduce and Thicken
Once the beetroot has become soft, pour in the milk and add the grated khoya. Simmer the mixture on low heat. Stir occasionally to make sure it doesn’t stick to the pan.
Cook until the milk reduces, thickens, and the beetroots are fully cooked. This may take around 10-12 minutes.
Beetroot Halwa Without Milk
You can also prepare beetroot halwa without adding any milk. Use water for cooking the grated beetroots. Alternatively, you can cook it without adding water by steaming the beetroots covered with a lid. Make sure to stir occasionally to prevent it from sticking to the bottom of the pan. If you skip mawa (milk solids) as well, it will be a dairy-free and vegan version of the recipe.
Step 5 – Sweeten the Halwa
Add sugar and cardamom powder to the mixture. Mix well and continue cooking until the halwa thickens further and the ghee leaves the sides.
Adjust the sugar quantity to suit your taste preferences.
Beetroot Halwa with Jaggery
In another saucepan, mix jaggery and water and cook until the jaggery melts, forming a thick syrup. Instead of using sugar, pour the jaggery syrup into the mixture and be sure to mix thoroughly. Proceed with the remaining steps as mentioned.
Step 6 – Garnish & Serve
Garnish the beetroot halwa with the fried nuts. Serve the colorful beetroot halwa warm or at room temperature.
Carrot Beetroot Halwa
To make Carrot Beetroot Halwa, sauté grated carrots and beetroots in ghee until cooked. Pour in the milk. Simmer till the carrots are cooked and milk is reduced and thickened. Add the sugar (or jaggery) and flavor with cardamom. Garnish with fried nuts and serve warm!
Serving Suggestions
Portion the beetroot halwa into separate cups or bowls for each person. Garnish with some chopped nuts of your choice.
You can also enjoy beetroot halwa warm with a scoop of vanilla ice cream. The delightful contrast between warm and cold is amazing!
Recipe Tips
- Make sure to buy the best beetroots. Chose fresh, firm beetrootsand avoid soft beets.
- You can easily adjust the Beetroot Halwa recipe by halving, doubling, or tripling it based on the number of servings you need.
- Use a heavy-bottomed pan or pot for this recipe. It will prevent it from sticking to the bottom and will ensure even cooking.
- Be patient while grating the beetroots as it will take some time unless you are using a food processor.
- Adjust the amount of sweetener according to your liking. Taste the halwa as you cook and adjust the sweetness. Take the natural sweetness of beetroots into consideration.
FAQ’s
1. Can I make a vegan version of this Beetroot Halwa?
Yes, you can make a Vegan Beetroot Halwa. Simply substitute ghee with coconut oil or vegan margarine and dairy milk with plant-based milk. But remember, these substitutions will alter the taste of the dish a little bit!
2. How long does Beetroot Halwa last?
Beetroot Halwa stays fresh for three to four days if stored in the refrigerator.
For storing the Beetroot Halwa, let it come to room temperature. Then, transfer it to a clean, dry, and airtight container. Store it in the refrigerator.
More Dessert Recipes!
- Coconut Almond Ladoo
- Easy Mango Coconut Burfi
- Make Perfect Belgaum Kunda at Home!
- Puran Poli | Sweet Lentil Flatbreads
- Kada Prasad | Atta Halwa
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Beetroot Halwa
Equipment
- 1 grater
- 1 pan
Ingredients
- 2 tbsp ghee
- 1/4 cup nuts chopped
- 2 cups beetroot washed, peeled, and grated
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup khoya
- 1/2 tsp cardamom powder
Instructions
- Peel and grate the beetroot using a fine grater.2 cups beetroot
- In a heavy-bottomed pan, heat ghee. Add the chopped nuts and sauté until it becomes golden brown.2 tbsp ghee, 1/4 cup nuts
- In the same pan, add the grated beetroot and sauté until it becomes soft.2 cups beetroot
- Cover the pan with a lid and let it cook for 8-10 minutes.
- Pour in the milk and the grated khoya. Mix well and simmer the mixture on low heat. Stir occasionally.2 cups milk, 1/4 cup khoya
- Once the beetroot is cooked and the milk is reduced, add sugar. Adjust the sweetness to your liking.1/2 cup sugar
- Add cardamom powder for a fragrant touch. Stir well.1/2 tsp cardamom powder
- Add the roasted nuts to the halwa.1/4 cup nuts
- Keep stirring the halwa until the mixture thickens, and ghee starts to separate from the sides.
- Serve warm. Enjoy the rich and flavorful Beetroot Halwa as a delightful dessert.
Notes
- Select fresh, firm, and vibrant-colored beetroots for the best flavor and texture.
- Adjust the sugar quantity based on your preference. Be mindful of the natural sweetness of beetroots.
- Stir the halwa regularly to prevent it from sticking to the bottom and ensure even cooking.
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