Beetroot cooked with sugar and milk or khoya or milk makes a dessert called beetroot halwa which is loved by the ones who love the flavor of beetroot and liked by the ones who are not much fond of beetroot. Traditionally the beetroot halwa is prepared just as gajar ka halwa i.e. by cooking the shredded beetroot with milk till it thickens and then adding sugar and other ingredients. However, this beetroot halwa recipe is a very easy and quick recipe for this dessert. This beetroot halwa recipe uses milk powder instead of milk or khoya. The use of milk powder reduces the efforts and time required to make the beetroot halwa.
This recipe is the answer to the above question. As already mentioned this recipe uses milk. However, you can also use khoya instead of milk. If you don’t have khoya you can make instant khoya using milk powder. Khoya or mawa gives a grainy texture to the halwa. I like a smooth texture of halwa; therefore I have used milk powder. Likewise, condensed milk can also be used as used in this recipe for gajar ka halwa.
Tips for great beetroot halwa
A good beetroot halwa will be one that has the intact flavor of beetroot, perfect sweetness, appropriate flavors, and good texture. To get such beetroot halwa the following points should be kept in mind:
1. Select nice beetroot, fresh and proper.
2. Wash and clean the beetroots properly before using them for this recipe.
3. Use the thick side of the grater to get thick shreds of the beetroot.
4. Do not overcook the beetroot.
5. Add sugar gradually; do not add too much sugar initially.
6. Do not overcook the halwa. It thickens after coming to room temperature.
Halwa is a very popular Indian dessert. Halwa recipes are pretty simple and easy to make and call for a handful of ingredients only. There are a number of halwa recipes on the blog such as atta ka halwa, sooji ka halwa, etc.
Beetroot halwa is a winter’s delight. It can be served as a dessert after lunch or dinner. Make sure to serve it hot.
1.This recipe serves 3-4 persons.
2.In a kadai or pan add the grated beetroot.
3.Next goes in 1 tbsp of water.
4.Cover and let it cook on low flame for 7-10 minutes.
5.After 7-10 minutes the beetroot will be tender.
6.At this stage add a tbsp of ghee.
7.Cook it for a couple of minutes.
8.Add ½ cup milk powder.
9.Next add in ¼ cup of powdered sugar. You can add up to ½ cup of powdered sugar as per taste.
10.Mix everything well.
11.Cook on low flame, stirring continuously.
12.Cook till the halwa comes together.
13.Add in the crushed seeds of 3 cardamoms (hari elaichi).
15.Switch off the flame. Garnish with slivered pistachio (pista katran) and desiccated coconut.
16.Serve hot. Bon appetite!
PREP TIME 10 minutes
COOK TIME 15 minutes
TOTAL TIME 25 minutes
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