Beetroot Halwa
A simple, nutritious Indian sweet made by simmering grated beetroot with milk, ghee, sugar and cardamom — perfect for a healthy dessert or festive treat.
Ingredients
Equipment
Method
- Wash the beetroot, peel and grate it finely.
- Heat ghee in a heavy-bottomed pan or kadai on medium flame. Add the cashews and fry until light golden. Remove and keep aside.
- In the same pan, add the grated beetroot and sauté for about 3–4 minutes until the raw smell fades and beetroot softens slightly.
- Pour in milk, stir well and bring it to a gentle boil. Then reduce the flame and simmer, stirring occasionally, until the beetroot absorbs most of the milk.
- Once milk has mostly evaporated and beetroot is soft, add sugar and cardamom powder. Stir well — mixture will become a bit liquid again.
- Keep cooking on low flame, stirring regularly, until the halwa thickens and starts leaving the sides of the pan.
- Add a teaspoon of ghee if you like richer texture. Mix in the fried cashews. Switch off the flame.
- Transfer to serving bowls. Serve warm or chilled as desired.
Notes
You can replace sugar with jaggery powder for a more natural sweetener. Use low-fat or plant-based milk if you prefer a lighter version. Halwa keeps well in the refrigerator for 3–4 days in a closed container.
Abhinav is the Founder of Diet Dekho, helping people manage weight and lifestyle health through simple, practical nutrition and personalized diet plans.