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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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dessert
Cuisine: Indian
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 cups beetroot (peeled & grated) (about 300 grams)
  • 2 tbsp ghee
  • 1.5 cup milk
  • 1/3 cup sugar adjust to taste
  • 1/2 tsp cardamom powder
  • 10 cashews (broken or halved)

Equipment

  • heavy-bottomed pan or kadai

Method
 

  1. Wash the beetroot, peel and grate it finely.
  2. Heat ghee in a heavy-bottomed pan or kadai on medium flame. Add the cashews and fry until light golden. Remove and keep aside.
  3. In the same pan, add the grated beetroot and sauté for about 3–4 minutes until the raw smell fades and beetroot softens slightly.
  4. 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.
  5. Once milk has mostly evaporated and beetroot is soft, add sugar and cardamom powder. Stir well — mixture will become a bit liquid again.
  6. Keep cooking on low flame, stirring regularly, until the halwa thickens and starts leaving the sides of the pan.
  7. Add a teaspoon of ghee if you like richer texture. Mix in the fried cashews. Switch off the flame.
  8. 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.