Beetroot halwa is a vibrant, nutritious, and absolutely delicious Indian sweet dish made with grated beetroot, milk, ghee, and sugar. Its natural deep red color and earthy sweetness make it stand out from other halwas. Apart from being a treat to the taste buds, this dessert is also packed with vitamins, minerals, and antioxidants, making it a perfect balance of health and indulgence.

Whether you are preparing it for a festive occasion, family gathering, or simply to satisfy your sweet tooth, this halwa never fails to impress. Let’s learn how to make this flavorful dessert step by step.

 

Ingredients You Will Need:

• 2 cups grated beetroot (fresh and tender)
• 2 cups full-cream milk
• 3–4 tablespoons ghee (clarified butter)
• ½ cup sugar (adjust to taste)
• 4–5 green cardamom pods (crushed)
• 10–12 cashews
• 8–10 almonds (sliced)
• 8–10 pistachios (optional, for garnish)
• 8–10 raisins
• 1 cup khoya
• A few saffron strands soaked in 1 tablespoon of warm milk (optional)

 

Step 1 – Grating the Beetroot

Choose tender and fresh beetroots. Wash, peel, and grate them finely. Freshly grated beetroot gives the halwa a softer texture compared to stored or pre-grated beetroot.

Step 2 – Roasting the Beetroot

Heat 2 tablespoons of ghee in a thick-bottomed pan. Add the grated beetroot and sauté on medium flame for 5–7 minutes until the raw earthy smell fades away. This step is important, as it enhances the flavor of the halwa.

Step 3 – Cooking with Milk

Pour in the milk and stir well. Allow the mixture to simmer on medium heat. Stir occasionally to prevent it from sticking to the bottom. Gradually, the milk will start reducing, and the beetroot will soften, absorbing the creamy flavor.

Step 4 – Sweetening the Halwa

Once most of the milk is absorbed, add khoya and sugar. The halwa will release some liquid after adding sugar, so cook it again until the mixture thickens.

Step 5 – Adding Aroma & Nuts

Now add crushed cardamom for flavor. In a small pan, heat a teaspoon of ghee and lightly fry cashews, almonds, and raisins until golden. Mix them into the halwa. Add saffron milk at this stage for extra fragrance and richness.

Step 6 – Final Touch

Add the remaining ghee and let the halwa cook on a low flame for 5–7 more minutes. The halwa is ready when it turns glossy and leaves the sides of the pan.

Instant making process:

For a creamier texture, you can add 2–3 tablespoons of condensed milk while cooking. This gives the halwa a richer taste, especially for festive occasions.

Serving Suggestions

• Serve hot beetroot halwa straight from the pan, topped with nuts.
• Chill it for 2–3 hours and serve cold for a refreshing twist.
• Pair it with a scoop of vanilla or butterscotch ice cream for a modern fusion dessert.
• Decorate with edible silver leaf (varak) for a festive look.

Variations You Can Try

1. Beetroot Carrot Halwa—Mix equal parts beetroot and carrot for a beautiful dual-flavored halwa.
2. Beetroot Coconut Halwa – Add freshly grated coconut while cooking for a nutty texture.
3. Vegan Beetroot Halwa—Replace milk with almond or cashew milk and ghee with coconut oil.

Health Benefits of Beetroot Halwa

• Improves Hemoglobin—Beetroot is rich in iron and folate, great for blood health.
• Good for Digestion – High in fiber, it supports smooth digestion.
• Boosts Immunity—Packed with antioxidants and vitamins.
• Heart-Friendly Dessert – Contains nitrates that may help regulate blood pressure. 

If you want some information about the benefits of other food items, then click https://foodyadda.com/