Beetroot Halwa Recipe

beetroot halwa on a plate with pistachios garnished on top

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.

Although it is not popular as Gajar ka Halwa, it is a delicious mithai and a healthier option than many Indian sweets!

Time to make: 25 minutes

beetroot halwa on a plate with pistachios garnished on top

Why make it:

  • Beets provide natural sweetness for a healthier treat
  • 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
beetroot halwa ingredients in bowls and a plate on marble top.

Notes on Ingredients and Substitutes

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!

Shredded beets

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

Storing Halwa

  • Refrigerate: Halwa can be stored for about a week and half in a tight container in the fridge.
  • Freeze: Halwa can also be frozen. Either in a freezer ziploc bag or container. Just remember to put out a few hours ahead of time. You can also microwave it to get it that warm, just made taste.

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

beetroot halwa on a plate with pistachios garnished on top

Beetroot Halwa Recipe

Shilpa Joshi
This beetroot halwa recipe is an easy to make creamy Indian dessert flavored with a bit of cardamom. Made with milk powder instead of khoya.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Dessert
Cuisine Indian
Servings 6 servings
Calories 161 kcal

Equipment

  • Grater
  • Pot

Ingredients
  

  • 1 beet 275g
  • 1 tbsp ghee
  • 1 cup milk powder 120g
  • 3 tbsp sugar
  • tsp cardamom
  • 2 tbsp milk
  • nuts roasted and crushed for garnish to taste

Instructions
 

  • Prepare ingredients. Shred beets.
    Shredded beets
  • On medium heat put a non-stick pan on the stove and ghee. Roast beets in ghee about 6 minutes
    Roasting shredded beets in ghee
  • Add milk powder, cardamom powder and mix thoroughly. Cook for 3 minutes while mixing.
    Add cardamom, milk powder and sugar to shredded beets
  • Lastly, reduce heat and add sugar. Stir to mix thoroughly and turn off gas. Stirring until cooked and any excess water is evaporated.
    Beetroot halwa in a silver pan
  • Take off gas. Garnish with roasted chopped pistachios or nuts of choice and enjoy.
    beetroot halwa on a plate with pistachios garnished on top

Notes

Serve hot or cold!

Nutrition

Calories: 161kcalCarbohydrates: 16gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 28mgSodium: 92mgPotassium: 340mgFiber: 1gSugar: 15gVitamin A: 212IUVitamin C: 3mgCalcium: 204mgIron: 1mg
Keyword beetroot halwa recipe, beetroot mithai
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