Beetroot Halwa Recipe – Authentic Indian Sweet with Khoya & Cashews

Last Updated on 6 months ago by Neha Deshmukh

Beetroot Halwa Recipe – Authentic Indian Sweet with Khoya & Cashews

Okay, let’s be real. Halwa is comfort food defined, right? And this isn’t just any halwa. This Beetroot Halwa is a little different, a little unexpected, and totally delicious. I remember the first time my grandmother made this for me – I was skeptical about beetroot in a dessert, but one bite changed my mind! It’s rich, subtly sweet, and has a beautiful color. You absolutely have to try it.

Why You’ll Love This Recipe

This beetroot halwa is a fantastic way to sneak in some extra veggies (don’t tell the kids!). It’s surprisingly easy to make, especially with my little shortcuts. Plus, it’s a beautiful dessert to serve at festivals or just for a special treat. It’s a little healthier than some other halwas, but still incredibly indulgent. Honestly, it’s a winner all around.

Ingredients

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

• 2 tbsp ghee (about 30ml)
• 4 cups grated beetroot (approximately 400g)
• 1 cup milk (240ml)
• ¼ cup sugar (50g)
• 6 cashews (about 30g)
• ¼ tsp cardamom powder (about 1g)
• 1 tsp ghee (about 5ml) – for khoya
• ¼ cup milk (60ml) – for khoya
• ½ cup milk powder (about 50g) – for khoya

Ingredient Notes

Let’s talk ingredients! A few things make this recipe extra special:

• Ghee: Don’t skimp on the ghee! It really adds to the flavor and texture. If you’re not familiar, ghee is clarified butter – it has a nutty, rich flavor.
• Beetroot Variety: I prefer using regular red beetroot for this recipe, as it gives the most vibrant color. But golden beetroot works beautifully too, for a slightly milder flavor and a different hue.
• Khoya Preparation: Khoya (or mawa) is an essential ingredient in many Indian sweets. We’re making a quick version here, which is perfect if you can’t find it at your local Indian grocery store. It’s a little effort, but totally worth it!
• Cardamom: Freshly ground cardamom is always best. It adds such a lovely fragrance. If you only have pre-ground, that’s okay too!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat 2 tbsp ghee in a kadai (or a deep pan) over medium heat. Add the grated beetroot and sauté for 2-4 minutes. This helps to release some of the beetroot’s moisture.
2. Pour in 1 cup of milk, give it a good stir, cover the kadai, and simmer for about 20 minutes, or until the beetroot softens nicely. Stir occasionally to prevent sticking.
3. Now, add ¼ cup of sugar and continue to cook, stirring constantly, until the ghee starts to separate from the mixture. This is how you know it’s getting there!
4. While the beetroot is simmering, let’s make the instant khoya. In a separate small pan, heat 1 tsp ghee, add ¼ cup milk and ½ cup milk powder. Cook over low heat, stirring continuously, until it thickens into a grainy, khoya-like consistency.
5. Add the prepared khoya, cashews, and ¼ tsp cardamom powder to the beetroot mixture. Mix everything well.
6. Cook for another 2-3 minutes, stirring constantly, until everything is well combined and heated through. Serve warm, garnished with a little extra khoya and some chopped dry fruits.

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overcook the beetroot! You want it soft, but not mushy.
• Keep stirring! This prevents the halwa from sticking to the bottom of the pan and ensures even cooking.
• Adjust the sugar to your liking. I find ¼ cup is perfect for me, but you can add a little more if you prefer a sweeter halwa.

Variations

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

• Vegan Adaptation: Substitute the ghee with coconut oil and the milk and khoya with coconut milk and a vegan milk powder. It won’t be exactly the same, but still delicious! My friend, Priya, swears by this version.
• Sugar Level Adjustment: My family prefers a less sweet halwa, so I sometimes reduce the sugar to 2 tablespoons. Feel free to experiment!
• Festival Adaptations: During Holi, I like to add a pinch of saffron for a beautiful color and aroma. For Diwali, I add a little bit of chopped pistachios along with the cashews.

Serving Suggestions

This beetroot halwa is wonderful on its own, but it’s even better with a scoop of vanilla ice cream or a sprinkle of chopped nuts. It’s a perfect dessert after a hearty Indian meal.

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 before serving.

FAQs

Let’s answer some common questions:

• Is this halwa better with a specific type of beetroot? While red beetroot gives the most vibrant color, golden beetroot works well too for a milder flavor.
• Can I make this halwa ahead of time? Yes, you can! It actually tastes even better the next day. Just store it in the fridge and reheat before serving.
• What is khoya and can I substitute it? Khoya is a milk solid commonly used in Indian sweets. If you can’t find it, the instant khoya recipe in this post works great! You can also use ricotta cheese (drained well) as a substitute, but the texture will be slightly different.
• How do I know when the halwa is cooked perfectly? The ghee will start to separate from the mixture, and it will have a slightly thickened consistency.
• Can I add other nuts or dry fruits to this halwa? Absolutely! Almonds, pistachios, and raisins are all great additions.