Easy Beetroot Halwa(Stovetop)

This beetroot halwa recipe is an easy to make creamy Indian dessert flavored with a bit of cardamom. It is made with only a few ingredients.

Time to make: 25 minutes

Make a delicious, unique halwa that is made as easily as the classic Gajar ka Halwa. This homemade Indian sweet is ready in under 30 minutes.

Why make it:

• Beets provide natural sweetness instead of added sugar
• Easier to find ingredients using milk powder instead of khoya
• Easy make ahead dessert for gatherings
• Can be made vegan too! Vegan ingredient substitutes below

Ingredient Notes

Sweetener: This recipe uses sugar but this beetroot halwa recipe can be made with jaggery as well. Experiment with other sweeteners such as monk fruit for a healthier alternative. You can also add raisins for more sweetness and texture.

Vegan Options: I have made a vegan version of this as well. Instead of milk powder, I used almond flour. In place of dairy milk, I used oat milk. You can substitute whichever dairy free milk you prefer. I also have a Vegan Gajar Ka Halwa recipe up here.

Crushed/Chopped Nuts: Use whichever nuts you like but just make sure to roast slightly for better depth of flavor. If you have a nut allergy, just skip!

Preparation steps

The process for making beetroot halwa is similar to Gajar Ka Halwa.

1. Roast the shredded beets in ghee
2. Mix in milk powder, cardamom, sugar and milk
3. Cook until well combined and moisture mostly evaporates

 Let’s start by heating up a non-stick pan on medium heat. Once it’s warmed up, add a dollop of ghee to the pan.

 Toss those shredded beets into the pan with the ghee. Let them sizzle and roast for about 6 minutes. You’ll start smelling that sweet aroma filling up your kitchen!

 Sprinkle in some milk powder and a pinch of cardamom powder. Give it all a good mix so the beets get coated in those delicious flavors. Let it cook for about 3 minutes, stirring occasionally.

Sprinkle in the sugar and watch it melt into the mix. Keep stirring until everything blends nicely and any extra liquid evaporates. This is where the magic happens!

 Once everything’s cooked to perfection and the halwa has thickened up, turn off the heat. Give it one final stir to make sure everything’s nicely incorporated.

 Time to plate up! Scoop that beautiful beetroot halwa onto a serving dish. Sprinkle chopped pistachios or your favorite nuts for that extra crunch and visual appeal.

Your beetroot halwa is ready to be devoured. Grab a spoon, dig in, and enjoy the sweet taste of success!

Tips

1. Choose Fresh Beets: Opt for fresh, firm beets with smooth skins. Avoid beets that are soft, shriveled, or have blemishes.
2. Select Sweet Beets: Sweeter beets will naturally enhance the flavor of your halwa. Look for varieties known for their sweetness, such as red or golden beets.
3. Use High-Quality Ghee: Invest in good quality ghee for roasting the beets. High-quality ghee adds richness and enhances the overall taste of the halwa.
4. Milk Powder: Choose a full fat milk powder for richness and creaminess. Opt for full-fat milk powder for the best results.
5. Garnish with Fresh Nuts: Use fresh nuts for garnishing, such as chopped pistachios or almonds. Toast the nuts lightly before garnishing to enhance their flavor and aroma.
6. Shred Beets Finely: Shred the beets finely for quicker cooking and a smoother texture in the halwa.

Storage

• Refrigerate: You can keep your beetroot halwa fresh for about a week and a half by storing it in a tightly sealed container in the fridge.

• Freeze: If you want to extend the shelf life, beetroot halwa can be frozen too. Simply place it in a freezer ziplock bag or a freezer-safe container. When you’re ready to enjoy it again, take it out a few hours ahead of time to thaw. Alternatively, microwave it to bring back that warm, just-made taste.

Reheating Instructions

• Microwave: To reheat your beetroot halwa, simply place it in a microwave-safe dish and heat it in short intervals, stirring in between, until it reaches your desired temperature. Be careful not to overheat it to prevent it from becoming too dry.

• Stovetop: For a more controlled reheating process, you can warm the halwa on the stovetop. Place it in a saucepan over low heat and gently stir until it’s heated through. This method may take a bit longer but ensures even heating without drying out the halwa.

Try it? Leave a review, love to hear feedback! Or tag me on Instagram @some_indian_girl