Beetroot halwa step-by-step recipe with video and photos.
About this recipe
Beetroot halwa is a creamy, rich dessert is made with four main ingredients – beetroot,
Beetroot: Use good quality, fresh beetroots for best-tasting halwa.
Milk: I use whole milk to make the halwa.
Ghee: Like most Indian sweet dishes, ghee is the main ingredient in making this halwa.
Jaggery: I prefer making beetroot halwa with jaggery. However, it can be replaced with sugar.
Cashew and almonds: Fried cashew and almonds add a great crunch to the halwa.
Cardamom powder: This is an optional ingredient but I highly recommend using it as cardamom powder adds a very good aroma and flavour to the dish.
I used 4 large beetroots in this recipe. After removing the head and peeling the skin of beetroots, I got just over 5 cups of grated beetroot. The ghee, milk, and jaggery measurements are perfect for this quantity of beetroot. Measure the grated beetroot and adjust the quantity for the rest of the ingredients accordingly. Also, the amount of jaggery used here gives me a mildly sweet halwa as I prefer it that way. If you like your halwa to be on the sweeter side, increase the amount of jaggery accordingly.
Tips for making the best-tasting beetroot halwa
Choose the right beetroots. Use fresh and firm beetroots with smooth skin to make the best halwa.
Use whole milk or full-fat milk to make beetroot halwa. While low-fat milk can be used, whole milk adds richness to the halwa.
Saute the beetroot before adding milk. This removes the raw smell from the beetroot.
Keep an eye on the halwa. Keep stirring it occasionally as the milk tends to burn if you leave it unattended.
Always serve the halwa warm.
Making beetroot halwa is easy, although it takes time and patience. A creamy, rich, healthy, and delicious dessert that is also quite filling will be loved by everyone in your family.
Follow my step-by-step recipe to make this decadent dessert and enjoy!
Click here for more beetroot recipes.
This beetroot halwa is:
- refined sugar-free
- easy to make and suitable for beginners
1. Heat 1 tbsp ghee. Fry cashew and almonds, and set aside
2. Add grated beetroot to the same pan and saute
3. Add milk and bring to a boil
4. Simmer and keep stirring occasionally
5. Add jaggery and mix well
6. Add ghee and simmer
7. Add fried nuts
8. Add cardamom powder
- 5 cups beetroot grated (approximately 4 large beetroots)
- 3 cups milk
- ¼ cup jaggery
- ¼ cup ghee
- 1 tsp cardamom powder
- 2-3 tbsp cashew chopped
- 2-3 tbsp almonds chopped
- Wash the beetroot thoroughly and peel them. Grate them using a food processor or box grater
- Heat a thick bottom pan or skillet and add 1 tbsp ghee
- Add cashew and almonds. Fry until they are lightly golden. Set aside
- In the same pan, add the grated beetroot and fry for 5-6 minutes, until it starts to wrinkle
- Add milk and bring to boil. Simmer and cook beetroot in milk
- Stir occasionally and continue cooking until the milk almost dries up. This takes 45-50 minutes
- Add jaggery and mix well. Cook for another 10-15 minutes until the jaggery dissolves completely and the halwa starts to thicken up
- Add ghee and mix well. Increase flame to dry out any excess liquid
- Add the fried nuts and cardamom powder. Mix well.
- Serve warm
Click here to watch beetroot halwa web story.