beetroot halwa recipe

Beetroot Halwa Recipe | How to make Beetroot Halwa

How to Make Beetroot Halwa Recipe

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.

How to make Beetroot Halwa without Milk?

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.

How to make Beetroot 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.

Recipes similar to the beetroot halwa recipe

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.

How to serve Beetroot Halwa?

Beetroot halwa is a winter’s delight. It can be served as a dessert after lunch or dinner. Make sure to serve it hot.

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Beetroot halwa recipe

1.This recipe serves 3-4 persons.

beetroot halwa recipe

2.In a kadai or pan add the grated beetroot.

beetroot halwa recipe

3.Next goes in 1 tbsp of water.

beetroot halwa recipe

4.Cover and let it cook on low flame for 7-10 minutes.

beetroot halwa recipe

5.After 7-10 minutes the beetroot will be tender.

beetroot halwa recipe

6.At this stage add a tbsp of ghee.

beetroot halwa recipe

7.Cook it for a couple of minutes.

beetroot halwa recipe

8.Add ½ cup milk powder.

beetroot halwa recipe

9.Next add in ¼ cup of powdered sugar. You can add up to ½ cup of powdered sugar as per taste.

beetroot halwa recipe

10.Mix everything well.

beetroot halwa recipe

11.Cook on low flame, stirring continuously.

beetroot halwa recipe

12.Cook till the halwa comes together.

beetroot halwa recipe

13.Add in the crushed seeds of 3 cardamoms (hari elaichi).

beetroot halwa recipe

14.Mix well.

beetroot halwa recipe

15.Switch off the flame. Garnish with slivered pistachio (pista katran) and desiccated coconut.

beetroot halwa recipe

16.Serve hot. Bon appetite!

beetroot halwa recipe

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Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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