Beetroot Halwa


Beetroot halwa or pudding is made similar to carrot halwa with subtle differences. This creamy, rich dessert is made with four main ingredients – beetroot, milk , ghee and sugar. Beetroots have a natural sweetness to them, so requires very less sugar. I replace sugar with jaggery which gives this halwa an even more earthy taste. This dish is simple to make but the main ingredient here is patience. But trust me it is worth the effort.

Creamy, rich, healthy and delicious dessert which 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!


Beetroot – 1 kg
Milk – 500 mls
Sugar – ¼ cup (you may replace it with jaggery)
Ghee (clarified butter) – ¼ cup
Cardamom powder – a small pinch
Chopped cashew and almonds for garnish


  1. Wash the beetroot thoroughly and peel them. Grate them using a food processor or box grater
  2. Heat a thick bottom pan or skillet and add 1 tbsp ghee
  3. In the same pan, add the grated beetroot and fry for 5-6 minutes, until it starts to wrinkle
  4. Add milk and bring to boil. Simmer and cook beetroot in milk
  5. Stir occasionally and continue cooking until the milk almost dries up. This takes 45-50 minutes
  6. Add sugar or jaggery and stir. Cook for another 10-15 minutes until the sugar dissolves completely and the halwa starts to thicken up
  7. Add the remaining ghee and mix well. Increase flame to dry out any excess liquid
  8. Add the cardamom powder and chopped nuts. Mix well.
  9. Serve hot
Wash, peel and grate the beetroot
Saute grated beetroot with some ghee
Add milk and bring to a boil
Simmer and keep stirring occasionally
Add sugar or jaggery followed by ghee
Finish off with cardamom powder