Beetroot Halwa Recipe

What is Halwa

Halwa is one of the most made desserts in India. It's made with certain vegetables, fruits, flour, lentils, and grains and has a pudding-like texture. The ingredients are simple but the method of cooking determines the flavor and consistency of the finished product. 

We serve halwa on most happy festive occasions! Sometimes we make halwa just for the sake of it! But, yes, we all love halwa! And we have a variety of halwa recipes in Indian cuisine just to prove that. However, hands down, the most popular one is called Carrot Halwa. While I often make Gajar ka halwa, I love trying out other variations too like Aval Kesari, Sweet Corn Pudding, and Carrot Halwa Ice Cream.  

Difference between Carrots and Beets halwa

Gajar or Carrot halwa is orange in color while beets give this dessert a nice deep red color. Plus beets have a distinctly sweet flavor which works well for this dish. Beetroot halwa is also moister in comparison to carrot halwa. 

Beets Halwa is a slow-cooked dessert but that is what makes it so delicious! BTW, this halwa is also known as Chukandar ka Halwa in Hindi. Chukandar means sweet beets. I make Chukandar ka halwa without milkmaid, cream, khoya, and refined sugar because we like it that way. 

Before you begin, making this beetroot halwa recipe, wash, peel, and grate the beets medium thick. For that, you can either use a hand-held grater or make your life easier by using a food processor. 

1. Heat coconut oil or ghee in a pan. 
2. Fry cashews, almonds, and pistachios in ghee till they turn light golden. Transfer it to a plate once done. If you want, chop the nuts first using a nut chopper and then fry them. 
3. Add grated beets to it and saute it for 4-5 minutes on medium flame. Roasting the beets gives the halwa a nice, sweet smell and removes the earthy aroma of raw beets.
4. Then add milk to the pan and bring it to a boil. Then reduce the flame and cook it for 10-12 minutes. Keep stirring at regular intervals. The milk has to reduce to 75% to 80%. 
5. Next, add the jaggery powder, salt, and cardamom powder. Mix and keep cooking the halwa till it thickens, turns glossy, and doesn't stick to the pan. Basically, you need to cook it till all the milk gets absorbed by the beets. Finish it off by adding the fried nuts on top. 
6. Additionally, you can also add some almond flour to help thicken this halwa. 

You can serve this beetroot halwa either warm or cold. It tastes great either way. In fact, serve it chilled in summers and warm in winters. Need more ideas to serve halwa? Spread it on your toast and enjoy. You can also add it to your cereal or granola. For some more flavor, serve it with ice cream or make a trifle.

Enjoy this as a light dessert after-meals, serve it as an after-school snack, or make it for your guests at your next house party. This vegan Indian dessert called Sweet Beets halwa can be made for occasions like Raksha Bandhan, Holi, Diwali, Ganesh Chaturthi, Navratri, or Janmashtami.

In fact, it's also perfect for Thanksgiving, Christmas, or even Valentine's day! This dessert is apt for any festival, happy occasion, or if you are just in the mood for a sweet treat. 

Just remember, the beets are not cooked. They are added raw. They get cooked along with the milk. You can also use frozen beets. Just thaw it to room temperature and grate. Grate them medium thick. Grating it very fine will cause it to dissolve while cooking and will not give you the desired texture. 

Along with nuts, you can also add a few raisins. Even better, mix grated carrots and beets to make this halwa! Other than almond milk, you can also use coconut milk, soy milk, or oat milk. You can also use water instead. 

Finish off the recipe with a teaspoon of rosewater if you have and want, it adds a lovely depth of flavor. If making for a crowd, be sure to use a ton of beets as they drastically reduce once fully cooked.