Ugadi is round the corner and most of the Indians around the world are busy preparing sweets for the occasion. Today’s recipe is a healthy and delicious beetroot halwa. This is an Indian pudding made with beetroots. I made this halwa by following the same instructions that I do for carrot halwa. If you are looking at making some delicious recipes with beetroot then do try this halwa. It is super easy to cook. This beetroot halwa with condensed milk is a super easy recipe.
This beetroot halwa or Indian pudding with beetroot was prepared on a special request by hubby. He had it in his office potluck and wanted me to try the recipe. The halwa is usually prepared by slow cooking the grated beets in a kadai or pan with milk and ghee. It turns as delicious as carrot halwa too.
This beetroot halwa is very high in calories and sugar. The addition of milk and condensed milk makes it rich and creamy. You can make this by adding jaggery instead of sugar. But the taste will change completely. This Indian pudding with grated beets turns heavenly. My daughter started jumping with joy and showed me with praises when she saw the red halwa simmering in kadai. She also said that she is lucky to get such a mom who makes delicious food for her every other day 🙂 Do I need anything else in the world? Blessed to have such an angel in my life who loves whatever I make for her.
Serve the beetroot halwa as a dessert after meals. You can even have a tablespoon of it for breakfast with puri or rotis. I love to have it as it is, especially after returning home from office when I am hungry.
The beetroot halwa remains good for upto 3 days without refrigeration and for upto a week with refrigeration. You can serve with gulab jamun and ice-cream for parties too just like gajar ka halwa.
You can also try bottle gourd halwa (lauki halwa) , ash gourd halwa and pumpkin halwa (kaddu ka halwa). If you like beetroots, do try this beet greens stir fry.
Beetroot Halwa
Ingredients
- 3 cups beetroot peeled and grated
- 1 cup milk
- 3 tablespoon desi ghee / clarified butter
- 8 tablespoon sugar
- 4 cardamom pods peeled and crushed
- 15 raisins / khismish
- 10 cashew nuts crushed
- 15 almonds crushed
- 1/2 cup condensed milk
Instructions
- To make beetroot halwa, keep all ingredients ready.
- Heat a kadai and add 1 tablespoon ghee. Add the raisins and let them get puffed. Remove them from the kadai and keep aside.
- Add remaining ghee and after it is heated, add grated beetroot. Sauté for around 5 minutes on high heat till beetroot becomes soft.
- Reduce the flame to heat to low.
- Add milk and condensed milk and stir.
- Mix sugar and stir.
- Add crushed cashewnuts, almonds, and ghee fried raisins. Simmer for 25-30 minutes by stirring the contents occasionally.
- Remember to keep the flame or heat low to prevent beetroot halwa from sticking to the bottom of the pan.
- Mix well and continue to stir till the beetroot halwa thickens and starts leaving the sides of the pan.
- Garnish with crushed cardamom powder and mix well.
- You can switch off the gas, after halwa thickens and starts leaving the sides of the pan.
Video
Notes
- Remember to keep the flame or heat low to prevent beetroot halwa from sticking to the bottom of the pan.
- Quantity of sugar can be altered as per the sweetness of beetroots.
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