Beetroot Halwa

About beetroot:

Usually deep red roots of beetroot are eaten either grilled, boiled, or roasted as a cooked vegetable, cold as a salad. Beetroot can be peeled, steamed, and then eaten warm with butter as a delicacy . UK researchers revealed that nitrate is the special ingredient in beetroot which lowers blood pressure and may help to fight heart disease.Very interesting is it?? But how can we let children eat beetroots .Yes, inviting sweets and desserts are the only way.Lets give a try on this delicious beetroot halwa recipe.

Storage and serving:

It is good to store in the refrigerator for two day.
Serve as chilled or hot as dessert with other dishes.

Tips to make best beetroot halwa:

Saute time: saute the beetroot in low flame by adding ghee until it completely shrinkens,helps to get soft beetroot ka halwa. saute the beetroot well to get softness.
Replacements: you can use jaggery in place of sugar.but add finally because it will make curdle the halwa as we added milk in it.

Halwa recipes:

Srilankan muskat halwa
Maravalli kizhangu halwa
Mango halwa
Sweet potato halwa
Custard halwa
Carrot halwa / gajar ka halwa
Anjeer halwa
Apple halwa
Ashoka halwa

Beetroot recipes:

Beetroot rice
side dish for chapathi Beetroot gravy
ABC juice
Beetroot poriyal

Ingredients to make beetroot halwa:

For base: saute the chopped beetroot and add to milk.
Sweetening : for sweetness we can use sugar or jaggery.
Flavor: with cardamom flavor halwa recipe is not complete.
Nuts: add cashews, almonds or pistachios.
To garnish: use nuts like cashews, almonds and pistachios before serving.

For full ingredients list and measurements, check “Recipe card”

Recipe Card

Beetroot halwa is a popular Indian dessert which is traditionally made with sugar, ghee,milk and beetroot. The dish is prepared by boiling the beetroots in milk until they are soft and then adding them to the syrup of sugar and ghee. The dish can be garnished with cashews. Course DessertCuisine Indian Prep Time 15 minutes minutesCook Time 15 minutes minutes Servings 2 Author Sivaranjani Rajendran

Equipment

stainless steel wok

Ingredients

2 nos Beetroot
1 cup Milk
1/2 cup Sugar / jaggery
10 nos Cashews
1/2 tsp Cardamom powder

To garnish:

Almonds & pistachios

Instructions

How to make beetroot halwa:

Wash and peel off beetroot skin.
Grate it using a grater.
Heat a strong bottomed kadai, add ghee and roast cashews to golden. Remove from ghee and keep it separately.
In the same ghee add grated beetroot and saute until it leaves a raw smell and becomes shrunken.
After it shrinks, add milk and allow it to boil in medium low flame.
Let the beetroot cook fully and the milk gets absorbed completely.
Add sugar now and mix. You can see the halwa starts thin in consistency.
To that add cardamom powder and roasted cashews.mix well.
Finally add some ghee and stir.
After it reaches halwa consistency and starts leaving on the pan, turn off the flame.
Serve as hot or cold topping with some chopped nuts.

Video

Beetroot halwa step by step

Wash and peel off beetroot skin.Grate it using a grater.

Heat a strong bottomed kadai, add ghee and roast cashews to golden. Remove from ghee and keep it separately.

In the same ghee add grated beetroot and saute until it leaves a raw smell and becomes shrunken.

After it shrinks, add milk and allow it to boil in medium low flame.

Let the beetroot cook fully .Add sugar now and mix. You can see the halwa starts thin in consistency.

To that add cardamom powder and roasted cashews.mix well.

Finally add some ghee and stir.Because it looks appetizing.

After it reaches halwa consistency and starts leaving on the pan, turn off the flame.
Serve as hot or cold topping with some chopped nuts.

FAQS:

Is it good to make halwa recipes frequently?

Any dishes are not good to over consume. These are desserts so it is better to prepare occasionally and enjoy.

What is the origin of halwa recipe?

I have heard “Arab” is the origin for halwa recipes.which comes from the arab word”hulw”