quick beetroot halwa recipe with step by step photos. a quick version of beetroot halwa made with khoya or mawa.

i have already shared beetroot halwa recipe slow cooked in milk. the slow cooking and simmering in milk takes a lot of time but this recipe is a quick as well as an easy version. so thought of sharing the recipe for diwali.

the crimson reddish color on the halwa looks so pleasing to the eyes. if you taste the halwa, you won’t get the beetroot flavor and the halwa tastes similar to gajar halwa. i have added more dry fruits in the halwa. you can also make this halwa with less or no dry fruits.

serve khoya beetroot halwa as a dessert after meals or as a sweet. you can make this halwa ahead of time and refrigerate. it stays good for 4 to 5 days. 

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

• besan halwa
• sooji halwa
• ragi halwa
• rava kesari
• badam halwa
• corn flour halwa

quick beetroot halwa with khoya

4.67 from 3 votes

Prep Time:10 mins

Cook Time:25 mins

Total Time:12 mins

a delicious halwa made from beetroot, mawa (evaporated milk solids), milk and dry fruits.

Course:desserts

Cuisine:indian

Servings:4

Calories:622kcal

Author:Dassana Amit

INGREDIENTS FOR quick beetroot halwa with khoya

(1 CUP = 250 ML)

• 4 medium sized beetroots or about 3 cups of grated beetroot
• 1.5 cups grated or crumbled mawa (khoya or evaporated milk solids)
• 1.5 cups full fat milk
• 4 to 5 tablespoons sugar or add as required
• ⅓ teaspoon cardamom powder (elaichi powder)
• 3 tablespoons ghee (clarified butter)
• 10 to 12 almonds, chopped, optional
• 10 to 12 pistachios, chopped, optional
• 10 to 12 cashews, whole or chopped, optional
• 20 golden raisins (kishmish), optional

HOW TO MAKE quick beetroot halwa with khoya

preparation for khoya beetroot halwa

• rinse and peel 4 medium sized beetroots.
• use a hand held grater or a food processor or a food chopper to grate the beetroots. grate all the beetroots one by one. keep aside. 

making quick beetroot halwa with khoya

• heat 1.5 cups of milk in a vessel, till it comes to a boil. keep aside. 
• chop the dry fruits and keep all the ingredients ready for the halwa.
• heat 3 tablespoon ghee in thick bottomed pan or kadai.
• add the grated beetroots.
• saute and stir the grated beetroots in ghee for a minute.
• cover with a lid and cook for 4 to 5 minutes on a low flame.
• do check a couple of times and stir.
• after 4 to 5 minutes, remove the lid and pour the hot milk. stir and mix well.
• on a low flame, cook the beetroots in milk for 4 to 5 minutes. the grated beetroots will cook in the milk and the milk will start reducing.
• now add 1.5 cups of grated mawa (evaporated milk solids). stir and mix well.
• simmer the mixture for 3 to 4 minutes.
• add 4 tablespoons sugar or add as required. stir and mix well.
• add the chopped almonds, pistachios, cashews and raisins. stir well.
• continue to stir and cook, till the beetroot halwa thickens.
• sprinkle ⅓ teaspoon cardamom powder and mix well.
• soon you will see the beetroot halwa leaving the edges of the pan.
• switch off the flame.
• serve khoya beetroot halwa hot or warm. you can also refrigerate the halwa for 3 to 4 days. 

RECIPE TIPS

1. adding dry fruits are optional.
2. add sugar as required, as the beetroots are sweet. so add sugar accordingly.
3. cook the beetroot halwa on low flame and keep stirring at regular intervals.
4. recipe can be doubled. 

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how to make quick beetroot halwa with khoya

1. rinse and peel 4 medium sized beetroots.

2. use a hand held grater or a food processor or a food chopper to grate the beetroots. grate all the beetroots one by one. keep aside. you will need 3 cups grated of beetroot.

3. first heat 1.5 cups of milk in a vessel, till it comes to a boil. keep aside.

4. chop the dry fruits and keep all the ingredients ready for making halwa.

5. heat 3 tablespoons of ghee in thick bottomed pan or kadai.

6. add the grated beetroots.

7. saute and stir the grated beetroots in ghee for a minute.

8. cover with a lid and cook for 4 to 5 minutes on a low flame.

9. do check a couple of times and stir.

10. after 4 to 5 minutes, remove the lid and pour the hot milk.

11. stir and mix well.

12. on a low flame, cook the beetroots in milk for 4 to 5 minutes. the grated beetroots will cook in the milk and the milk will start reducing.

13. now add 1.5 cups of grated mawa (khoya or evaporated milk solids).

14. stir and mix well.

15. simmer the mixture for 3 to 4 minutes.

16. add 4 tablespoon sugar or as required.

17. stir and mix well.

18. add the chopped almonds, pistachios, cashews and raisins.

19. stir again.

20. continue to stir and cook, till the beetroot halwa thickens.

21. sprinkle ⅓ teaspoon of cardamom powder and mix well.

22. soon you will see the beetroot halwa leaving the edges of the pan.

23. switch off the flame.

24. serve khoya beetroot halwa hot or warm. you can also refrigerate the halwa for 3 to 4 days.