Beetroot & Carrot Halwa Recipe – Traditional Indian Layered Dessert

Last Updated on 2 months by Neha Deshmukh

Beetroot & Carrot Halwa Recipe – Traditional Indian Layered Dessert

Hello friends! Today, I’m sharing a recipe that’s close to my heart – a beautiful and delicious Beetroot & Carrot Halwa. It’s a little bit special, a little bit different, and so satisfying. I first made this layered halwa for a Diwali gathering, and it was a huge hit! The vibrant colours and the subtle sweetness are just perfect. It’s a bit more effort than a single-flavour halwa, but trust me, it’s worth it.

Why You’ll Love This Recipe

This isn’t your everyday halwa. Combining the earthy sweetness of beetroot with the classic goodness of carrot halwa creates a flavour profile that’s both familiar and exciting. The layered presentation makes it a showstopper, perfect for festive occasions or when you just want to treat yourself. Plus, it’s a fantastic way to sneak in some extra veggies!

Ingredients

Here’s what you’ll need to create this colourful delight:

• 6 medium carrots
• 3 beetroots
• 1 cup sugar
• 1 cup low-fat milk
• 0.5 tbsp cardamom powder
• 5 tbsp ghee (clarified butter)
• 2-3 tbsp silvered almonds
• 1 tbsp coarsely chopped pistachios
• Silver leaf (Chandi Ka Varq) – optional

Ingredient Notes

Let’s talk ingredients! A few tips to make sure your halwa turns out just right:

• Ghee: Don’t skimp on the ghee! It really adds to the richness and flavour. I prefer using homemade ghee, but good quality store-bought works beautifully too.
• Cardamom: Freshly ground cardamom is always best. The aroma is incredible.
• Beetroot & Carrot Varieties: Any variety of carrots will work, but I find that the sweeter varieties give a better flavour. For beetroot, you can use regular red beetroots, or even golden beetroots for a slightly milder flavour and a different colour contrast.
• Silver Leaf (Chandi Ka Varq): This is purely for decoration and adds a touch of luxury. It’s edible, but completely optional. You can find it at Indian grocery stores. It’s traditionally used for festive sweets and adds a beautiful sheen.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare beetroot halwa: Start by grating your beetroots. In a pressure cooker, sauté the grated beetroot in 3 tablespoons of ghee until the raw smell disappears – about 5-7 minutes. Add ½ cup of water and pressure cook for one whistle. Once the pressure releases naturally, add ½ cup of sugar, ½ cup of milk, and ½ tablespoon of cardamom powder. Cook on medium heat, stirring constantly, until the mixture thickens. Set aside to cool.
2. Prepare carrot halwa: Now, repeat the process with the grated carrots! Sauté them in the remaining ghee until the raw smell is gone. Add ½ cup of water and pressure cook for one whistle. Release the pressure, then add the remaining ½ cup of sugar, ½ cup of milk, and ½ tablespoon of cardamom powder. Cook, stirring, until thickened. Let it cool.
3. Layer halwa: Take a small mold (I like to use a loaf tin or even individual serving bowls). Line it with cling film, leaving some overhang for easy removal. Now, start layering! Alternate between the beetroot and carrot halwa, pressing down gently after each layer to ensure it’s compact.
4. Chill: Cover the mold with the overhanging cling film and chill in the refrigerator for at least 2-3 hours. This helps the halwa set properly.
5. Garnish: Just before serving, fry the silvered almonds in 1 tablespoon of ghee until golden brown. Gently remove the halwa from the mold using the cling film. Top with the fried almonds, coarsely chopped pistachios, and a delicate piece of silver leaf (if using).

Expert Tips

• Don’t overcook the beetroot or carrots in the pressure cooker. You want them to be soft, but not mushy.
• Stir constantly while cooking the halwa to prevent it from sticking to the bottom of the pan.
• Pressing the layers firmly ensures a neat and tidy presentation.
• For a smoother halwa, you can blend the cooked beetroot and carrots before layering.

Variations

• Vegan Adaptation: Substitute the ghee with coconut oil and the milk with almond or soy milk.
• Sugar Level Adjustment: Feel free to adjust the amount of sugar to your liking. I usually prefer a slightly less sweet halwa, so I sometimes reduce the sugar to ¾ cup.
• Festival Adaptations: For Holi, you can add a pinch of saffron to the halwa for a beautiful golden hue. During Diwali, I love to add a few chopped cashews for extra richness. My friend, Priya, always adds a tiny bit of rose water to hers – it’s divine!

Serving Suggestions

This Beetroot & Carrot Halwa is best served chilled, but you can also gently microwave it for a few seconds if you prefer it warm. It’s a wonderful dessert on its own, or you can serve it with a scoop of vanilla ice cream or a dollop of fresh cream.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days.

FAQs

• Is this halwa best served hot or cold? I personally prefer it chilled, as the flavours really meld together. But a quick zap in the microwave is lovely too if you like it warm!
• Can I use a different type of milk? Absolutely! You can use any type of milk you prefer – full-fat, skimmed, almond, soy, or even coconut milk.
• How can I adjust the sweetness level? Start with ¾ cup of sugar and taste as you go. You can always add more, but you can’t take it away!
• What is Chandi Ka Varq and is it essential? Chandi Ka Varq is edible silver leaf, used for decoration. It’s not essential, but it adds a beautiful touch, especially for festive occasions.
• Can I make this halwa ahead of time? Yes! You can make the halwa a day or two in advance and store it in the refrigerator. Just add the garnish right before serving.

Enjoy making this beautiful and delicious Beetroot & Carrot Halwa! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!