Last Updated on 6 months ago by Neha Deshmukh

Beetroot Halwa Recipe – Authentic Indian Beetroot Dessert

Okay, let’s be real. Beetroot in a dessert? It sounds… unexpected, right? But trust me on this one. This Beetroot Halwa is a vibrant, subtly sweet treat that’s surprisingly delicious. I first made this for my family during Diwali, and it was a huge hit – even with the skeptics! It’s a beautiful way to sneak in some extra veggies, and the color is just stunning. Plus, it’s easier to make than you might think!

Why You’ll Love This Recipe

This isn’t your average halwa. It’s packed with earthy sweetness from the beetroot, balanced perfectly with warming spices and a touch of richness from the ghee. It’s a comforting dessert that’s perfect for a cozy night in, or to impress your guests with something a little different. And honestly, who doesn’t love a good halwa? It’s a classic Indian sweet for a reason!

Ingredients

Here’s what you’ll need to make this gorgeous Beetroot Halwa:

• 400 gm beetroot, peeled and grated
• 1 tbsp ghee (about 15ml)
• 1.5 cup milk (about 360ml)
• 0.5 tsp cardamom powder
• 0.25 cup sugar (about 50gm)
• 1 tbsp ghee (for garnish, about 15ml)
• 5 cashews, crushed
• 5 almonds, crushed
• 5 shelled pistachios, crushed

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Ghee: Don’t skimp on the ghee! It adds a wonderful nutty flavor that’s essential to a good halwa. If you’re not familiar, ghee is clarified butter – it has a higher smoke point and a richer flavor.
• Sweetness: Beetroot’s natural sweetness varies. Feel free to adjust the sugar to your liking. Some people in North India prefer a slightly less sweet halwa, while others (like my grandma!) love it extra sweet.
• Nuts: I love using a mix of cashews, almonds, and pistachios for texture and flavor. But feel free to experiment! Walnuts or even a sprinkle of sesame seeds would be lovely. Traditionally, you’ll find variations using just almonds.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and grate the beetroot finely. This is easiest with a box grater.
2. Heat 1 tbsp ghee in a pressure cooker. Add the grated beetroot and sauté for about 15 minutes. This step is key to getting rid of that raw beetroot flavor. You want it to soften and start to caramelize a little.
3. Pour in the milk, stir well, and pressure cook for 3 whistles on low flame. Then, let the pressure release naturally. This usually takes about 10-15 minutes.
4. Once the pressure is released, open the cooker and add the cardamom powder. Cook on medium flame, stirring constantly, until the mixture thickens and the milk evaporates. This will take another 5-10 minutes.
5. Now for the sweetness! Stir in the sugar and cook for another 5 minutes, until everything is glossy and well combined.
6. While the halwa is finishing, heat 1 tbsp ghee in a separate small pan. Fry the crushed nuts until they’re lightly golden and fragrant.
7. Finally, stir the fried nuts into the halwa. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t rush the sautéing step! Really letting the beetroot cook down in the ghee makes all the difference.
• Stir, stir, stir! Halwa can stick to the bottom of the pan easily, so keep things moving.
• Adjust the milk: If the mixture seems too dry, add a splash more milk. If it’s too wet, cook for a few more minutes.

Variations

Want to make this halwa your own? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for coconut oil and use plant-based milk (almond or oat milk work well).
• Adjusting Sweetness: Start with less sugar and add more to taste. Remember, beetroot has natural sweetness!
• Spice Level: Add a tiny pinch of nutmeg along with the cardamom for a warmer, more complex flavor. My friend, Priya, swears by this addition.
• Festival Adaptations: During Holi, I sometimes add a few strands of saffron for a beautiful color and aroma. For Diwali, I make a larger batch and gift it to friends and family.

Serving Suggestions

Beetroot Halwa is wonderful on its own, but here are a few ideas to elevate your serving:

• A dollop of fresh cream or yogurt.
• A sprinkle of chopped nuts.
• A dusting of cardamom powder.
• Serve alongside a cup of masala chai for the ultimate Indian treat.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken up a bit when chilled, so you can gently reheat it with a splash of milk before serving.

FAQs

Let’s answer some common questions:

• Is this halwa best served warm or cold? Honestly, both! Warm is comforting and cozy, while cold is refreshing. It really depends on your preference.
• Can I use a different type of milk? Absolutely! Full-fat milk will give you the richest result, but you can use any type of milk you like – even skim milk or plant-based milk.
• How can I achieve a smoother texture? Make sure you grate the beetroot very finely. You can also blend the halwa with an immersion blender after cooking, but be careful not to over-blend it.
• What is the best way to crush the nuts? I like to put the nuts in a ziplock bag and gently crush them with a rolling pin. You want them to be coarsely chopped, not powdered.
• Can I make this halwa ahead of time? Yes! You can make it a day or two in advance and store it in the refrigerator. Just reheat gently before serving.