Ultimate Beetroot Halwa Recipe! appeared first on Kurry Kitchen
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Beetroot Halwa serves not just as a delicious dessert but also as a creative way to add the nutritional benefits of beetroots into a sweet treat!
This Indian dessert recipe brings together a delightful flavor, nutritional goodness, and a hint of uniqueness, making it a dessert that many people find both enjoyable and satisfying.
About Beetroot Halwa Recipe
Beetroot Halwa Recipe is a rich, delightful, and vibrant Indian dessert made from grated beetroots, sautéed in ghee, cooked in milk, and sweetened with sugar. This halwa recipe is often flavored with cardamom and nutmeg and garnished with fried chopped nuts to add crunch and texture.
This easy dessert recipe creates a mix of sweetness, creaminess, and nuttiness, turning beetroot halwa into a delicious sweet treat. You can adjust the amount of sugar and other ingredients according to your taste preference.
It can be enjoyed during festivals, celebrations, or simply as a delightful sweet treat!
SAVE THE RECIPE!
WHY YOU’LL 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) – healthy, vibrant, and nutritious root vegetables with a naturally sweet taste. When grated and cooked along with milk, it brings a rich creaminess from the milk and a pretty pink color to the halwa.
Ghee (clarified butter) – plays an important role in adding a rich flavor to the grated beetroots during the sautéing process, contributing to the overall taste. It also enhances the richness of the halwa.
Full-Fat Milk – is used to simmer and cook the grated beetroot. It makes the halwa creamy and wholesome, making it luscious and enjoyable.
Khoya – is dried milk solids, also known as mawa. When grated and added to the halwa, it provides a creamy texture and enhances the richness.
Cardamom Powder – adds a warm and fragrant flavor to the halwa. It enhances the overall taste profile.
Chopped Nuts (almonds, cashews, pistachios) – serves as a garnish, and adds a delightful crunch and nutty flavor to the cooked halwa. 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’s grating attachment.
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 to medium heat. Stir occasionally to make sure it doesn’t stick to the pan.
Cook until the milk reduces, thickens, and the beetroot is fully cooked. This may take around 10-12 minutes. This step helps in blending the flavors.
Beetroot Halwa Without Milk
You have the option to prepare beetroot halwa without adding any milk. Instead, use water for cooking the grated beetroots. Another alternative is to cook it without adding water, allowing the beetroots to steam while covered with a lid, stirring occasionally. This method results in a dairy-free and vegan variation of beetroot halwa.
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
Finally, garnish the beetroot halwa with the fried nuts. Serve the rich, flavorful, and 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. Cook the milk and simmer till the milk is reduced and thickened. Add the sugar (or jaggery) and flavor with cardamom. Garnish with fried nuts and serve warm for a delightful, colorful dessert. Adjust sugar levels based on preference.
FAQ’s
1. Can I make a vegan version of this Beetroot Halwa?
Yes, you can make a Vegan Beetroot Halwa by making a few ingredient substitutions. You can substitute ghee with coconut oil or vegan margarine and dairy milk with plant-based milk. But remember, these vegan-friendly alternatives will add their unique flavor and aroma to the halwa.
2. What are some beetroot halwa benefits?
Beetroot halwa recipe offers potential health benefits as beetroots are rich in essential vitamins, minerals, and antioxidants, contributing to overall well-being.
This Beetroot Halwa is a rich and decadent halwa recipe, offering a creamy texture and delightful sweetness. Enjoy this luscious dessert!
3. How do you know when beetroot is cooked?
To check if beetroot is cooked, insert a knife or fork. If it easily goes in and there’s no resistance, it’s cooked. Also, the skin may peel off easily, and the beetroot feels tender when pierced.
How to Make Beetroot Halwa
Beetroot Halwa
Equipment
- 1 grater
- 1 pan
Materials
- 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.
Video
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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Ultimate Beetroot Halwa Recipe! appeared first on Kurry Kitchen.
