beetroot halwa recipe, how to make beetroot halwa

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beetroot halwa recipe
beetroot halwa recipe - a slow cooked dessert recipe of halwa with grated beetroots, milk, sugar, cardamom and dry fruits.
4.86 from 7 votes
total time:
75minutes

beetroot halwa recipe with step by step photos – this is one of those halwa which i have grown up eating. we used to make beetroot halwa and gajar halwa on most festive occasions.

beetroot halwa recipe

beetroot halwa is not as popular as carrot halwa or sooji halwa but many people like it. it is very nutritious and healthy. excellent for kids who are usually not fond of beetroots. another way you can introduce beetroot to kids is by including them in chaat recipes. fresh grated beetroot goes well in the chaat.

the method to make beetroot halwa is same as making carrot halwa recipe. the halwa has a beautiful color and looks good. you can make it more nutritious by addition of dry fruits. i have added cashews and flavored it with crushed cardamom powder. apart from cashews, you can also add raisins. i have also shared a quick version of beetroot halwa using mawa.

the only difference in gajar halwa and beetroot halwa is the taste, and the texture of beetroot halwa is moist. even though the other ingredients used are same, the taste of beetroot is visible in the halwa. so some folks might like gajar halwa more, some might prefer beetroot halwa.

if you are looking for more halwa recipes then do check:

beetroot halwa

4.86 from 7 votes
Prep Time:15 mins
Cook Time:1 hr
Total Time:1 hr 15 mins
beetroot halwa recipe - a slow cooked dessert recipe of halwa with grated beetroots, milk, sugar, cardamom and dry fruits.
beetroot halwa recipe
Course:desserts
Cuisine:indian
Servings:4 to 5
Calories:354kcal

INGREDIENTS FOR beetroot halwa

(1 CUP = 250 ML)
  • 500 grams beetroot OR about 3 cups grated beetroot
  • 3 cups full fat whole milk
  • 6 tablespoon regular sugar or organic unrefined cane sugar - adjust as required
  • 3 tablespoon ghee
  • 5 to 6 green cardamom crushed and powdered finely in a mortar-pestle - OR about ⅓ teaspoon cardamom powder (choti elaichi powder)
  • 15 to 20 whole cashews (kaju)
  • 1 tablespoon golden raisins (kishmish) - optional

HOW TO MAKE beetroot halwa

  • rinse, peel and grate the beetroots.
  • in a kadai or deep thick bottomed pan combine milk and grated beetroot.
  • on a low to medium flame, bring the whole mixture to a boil and then simmer.
  • keep on stirring at intervals when the mixture comes to a boil and later simmers.
  • the grated beetroots will cook in the milk and the milk will start to reduce and evaporate.
  • when the milk has 75% to 80% reduced, add the ghee, sugar to the halwa mixture.
  • stir well and continue to simmer and cook on a low flame.
  • do keep on stirring the beetroot halwa in between.
  • towards the end, add the cashews, cardamom powder and raisins (if using) and simmer till all the milk is evaporated. switch off the burner.
  • serve beetroot halwa hot, warm or you can also serve it cold.
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how to make beetroot halwa recipe

1. rinse, peel and grate the beetroots. you can either use a hand held grater or a food processor to grate the beetroots.

grated beetroot

2. take the grated beetroots in a thick bottomed kadai or pan. add milk.

add milk to beetroot

3. mix and cook the grated beetroot and milk mixture on a low to medium flame.

preparing beetroot halwa

4. the milk will boil and froth whilst cooking. continue to cook and keep stirring often.

preparing beetroot halwa

5. when almost 75% to 80% of the milk has reduced, add ghee and sugar. stir and continue to simmer the halwa till its almost done.

add sugar to beetroot halwa

6. towards the end, add cardamom powder.

making beetroot halwa

7. add the cashews.

add cashews to beetroot halwa

8. stir and continue to cook till the milk has evaporated.

preparing beetroot halwa

9. serve beetroot halwa hot or warm. you can also refrigerate the halwa for 3 to 4 days and then while serving, just warm the halwa. for more delicious beetroot recipes, you can check this link – 14 beetroot recipes.

beetroot halwa recipe


namaste, i am dassana

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.

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28 comments/reviews

  1. Hi Dasannaji, I always refer to your recipes and they are amazing… your betroot halwa recipe reminds me of my childhood.. just a small clarification.. can I replace sugar with sugarfree and if yes what would be the proportion?

    • thanks akshita. i am not sure how much proportion of sugarfree you can add. however, you can just add first around 4 tablespoons of sugarfree. once the halwa is done then check the taste. if less sweet, then you can add 1 to 2 tablespoons and mix it very well.

  2. Hello,
    When I search any recipe on the google., your’s is the first listed. I always like your recipes and try out. Especially paneer butter masala is my favourite recipe of yours. It comes out as you describe. Great job . Keep it up.

  3. Hi,
    I had doubled the recipe and took me almost two hours of stirring on a low flame ( got induction coil at my place, heat is uneven sometimes) turned out yummy?Just had a doubt, can it be made in a pressure cooker if yes then will the proportions change?

    • thanks amritha. if the recipe is doubled, then more time is taken. in a pressure cooker, you can make. but use a large cooker. otherwise the milk froths up and can spill from the whistle (vent weight). use 2 cups milk. i think this should be enough.

  4. Dear Dassana, thank you for this lovely recipe. Do you think I can substitute full fat milk with a non-dairy milk e.g. soy milk?

    • ksenia, you can use soy milk. but soy milk will give it particular taste in the halwa. if its fine with you, then you can add it. i have also made carrot halwa with soy milk before. you can also use almond milk.

  5. I have eaten Gajar Halwa many times, but have only recently tried Beetroot Halwa – in Amritsar.
    The grated beetroot in your photo looks cooked.
    I have used raw carrots cooked in milk for the Gajar Halwa.
    Can you please clarify?
    thanks

  6. Your recipes are so simple to follow and never fails one for me. Such a clear explanation of proportions and procedures.love ur blog

  7. Hi Dassana ,
    I must confess that I always refer to your web ,whenever I’m stuck ! As a student ,I stayed in a hostel & after completing my studies ,I worked in such institutions where a mess was there .So it never occurred to me that I will Have to COOk .But then I got married & came to UK . Hence ,I learnt cooking from different websites . But I found your way of cooking very easy ,delicious & gives a touch of home made food with minimum spices . Have tried many recipes of yours, like Beetroot halwa .Earlier I made it with sooji ,but yest. I made with your ingredients & it came out very well .Wow , I really love your way of cooking ! I also made Bharwan karela ,dal makhani & moong dal halwa .Everything came out so well that don’t have words to express ! Thank you soooo much ,for helping all of us ,with providing such minute details of cooking each & every thing . Now I’am a fan of yours & never visit any other websites ,ONLY YOURS & YOURS ,I visit .Thanks a ton .

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