khoya beetroot halwa

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

I have already shared another recipe of Beetroot halwa 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. 

How to make quick khoya beetroot halwa

1. Rinse and peel 4 medium-sized beetroots.

2. Use a handheld 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 halwa thickens.

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

22. Soon you will see the 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.

If you are looking for more Halwa recipes then do check:

• Besan halwa
• Sooji halwa
• Ragi halwa
• Rava kesari
• Badam halwa
• Corn flour halwa

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

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khoya beetroot halwa

4.67 from 3 votes

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

Author:Dassana Amit

Prep Time:10 mins

Cook Time:25 mins

Total Time:12 mins

Course:desserts

Cuisine:indian

Servings (change the number to scale):4

(1 CUP = 250 ML)

INGREDIENTS

• 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
• 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 , optional

INSTRUCTIONS

preparation

• 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 khoya beetroot halwa

• 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 halwa thickens.
• Sprinkle ⅓ teaspoon cardamom powder and mix well.
• Soon you will see the 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. 

NOTES

1. Adding dry fruits are optional.
2. Add sugar as required, as the beetroots are sweet. So add sugar accordingly.
3. Cook the halwa on low flame and keep stirring at regular intervals.
4. Recipe can be doubled. 

NUTRITION INFO (approximate values)

Nutrition Facts

khoya beetroot halwa

Amount Per Serving

Calories 622 Calories from Fat 342

% Daily Value*

Fat 38g58%

Saturated Fat 21g131%

Monounsaturated Fat 2g

Cholesterol 52mg17%

Sodium 344mg15%

Potassium 493mg14%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 25g28%

Protein 22g44%

Vitamin A 880IU18%

Vitamin C 5mg6%

Calcium 734mg73%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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