Last Updated on 4 months by Neha Deshmukh

Beetroot Halwa Recipe – Authentic Indian Sweet with Ghee & Pistachios

Introduction

Okay, let’s be real – beetroot in a halwa? It sounds a little unusual, right? But trust me on this one. This Beetroot Halwa is a family favorite, and it’s surprisingly delicious! I first made this years ago trying to sneak some extra veggies into my kids’ diets, and it quickly became a requested dessert. It’s vibrant, subtly sweet, and has a beautiful, unique flavor. Plus, the ghee and nuts make it utterly irresistible. You’ll be amazed at how well beetroot transforms into this rich, comforting Indian sweet.

Why You’ll Love This Recipe

This beetroot halwa isn’t just about sneaking in vegetables (though that’s a bonus!). It’s a wonderfully easy dessert to make, perfect for when you’re craving something sweet but don’t want to spend hours in the kitchen. It’s naturally gluten-free, and the warm spices are just so comforting. Honestly, it’s a little bit of sunshine in a bowl! It’s also a fantastic way to introduce someone to Indian sweets who might be a little hesitant – the beetroot flavor is surprisingly mild.

Ingredients

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

• 3 cup beetroot, grated (about 2 medium beetroots)
• 2 cup milk (full fat recommended for richness)
• 1 cup sugar (adjust to your sweetness preference)
• 3 tablespoon ghee (clarified butter)
• 2 cardamom, crushed
• 5 cashew
• 8 pistachios (optional, for garnish)

Ingredient Notes

Let’s talk ingredients for a moment – a few little things can make a big difference!

• Ghee: Don’t skimp on the ghee! It’s what gives this halwa its signature richness and flavor. Homemade is best, but good quality store-bought works beautifully too. (About 45ml)
• Beetroot Variety: I prefer using the deep red beetroots for the most vibrant color. But honestly, any beetroot will work – even golden beets! Just be aware the color will be different.
• Cardamom Quality: Freshly crushed cardamom is key. The aroma is so much more potent. If you can, buy cardamom pods and crush them yourself just before adding them to the halwa.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Heat 1 tablespoon of ghee in a heavy-bottomed pan. Add the grated beetroot and sauté for 3-4 minutes. This helps to soften the beetroot and release some of its moisture.
2. Pour in the milk and bring the mixture to a boil. Then, reduce the heat to medium and simmer until the milk has thickened and the beetroot is tender. This usually takes about 10-15 minutes. Stir frequently to prevent sticking!
3. Stir in the sugar and mix well. Continue cooking until the sugar dissolves and the mixture becomes glossy. You’ll notice it starts to come together and look a little thicker.
4. Add the remaining ghee and fry the halwa. Keep stirring constantly! This is where the magic happens. The halwa will start to leave the sides of the pan – that’s how you know it’s ready.
5. Finally, garnish with fried cashews and pistachios. Serve hot or chilled – it’s delicious either way!

Expert Tips

A few little things I’ve learned over the years:

• Don’t rush the simmering process. Low and slow is the way to go for a perfectly textured halwa.
• Stir, stir, stir! Seriously, constant stirring prevents sticking and ensures even cooking.
• Adjust the sugar to your liking. Everyone has a different sweetness preference.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the ghee for a plant-based ghee and use your favorite plant-based milk (almond or oat milk work well).
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions!
• Spice Level: If you love a bit more spice, add a pinch of nutmeg or a tiny bit of ginger along with the cardamom. My friend, Priya, always adds a tiny pinch of nutmeg – it’s lovely!
• Festival Adaptations: This halwa is perfect for festivals like Holi and Diwali. For Diwali, I sometimes add a tiny bit of saffron for extra richness and color.

Serving Suggestions

Beetroot halwa is wonderful on its own, but here are a few ideas for serving:

• A dollop of fresh cream or yogurt.
• A sprinkle of chopped nuts.
• Alongside a cup of masala chai.

Storage Instructions

Leftover halwa can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. It might thicken up a bit when chilled, so you might need to add a splash of milk when reheating.

FAQs

Let’s answer some common questions:

• What type of beetroot is best for halwa? Deep red beetroots give the most vibrant color, but any beetroot will work.
• Can I make beetroot halwa with beetroot juice? While you can use beetroot juice, the texture won’t be the same. Grated beetroot gives the halwa a lovely, slightly grainy texture.
• How do I know when the halwa is cooked perfectly? The halwa is ready when it starts to leave the sides of the pan and has a glossy appearance.
• Can I add other nuts or dry fruits to this halwa? Absolutely! Almonds, walnuts, and raisins are all delicious additions.
• Can this halwa be made ahead of time? Yes, you can make it a day or two in advance and store it in the refrigerator.