Beetroot Halwa
50 mins
Serves 6 people
I have a long standing relationship with Beetroot. I have liked it as a child and continue to do so. What I meant by long standing relationship is that, when I was anemic for a certain period, I was advised to eat Beetroot and Pomegranate regularly. And yes Dates too. These three are always part of my diet even now. I cook Beetroot in many forms. Stir fry, Falafel, Paratha, Salad and more. But my most favourite version is of this dessert, Beetroot Halwa. In fact I prefer Beetroot halwa to Carrot Halwa.
If you have followed my Carrot halwa recipe you will see that I have followed the same method. These root vegetables have an earthy taste and smell. So to make a dessert with them, it is necessary to get rid of the earthy taste. That’s done by boiling them in milk( a good amount of it). This not only removes that raw taste, but add that nice milkiness that we require for a Halwa or any fudge kind of recipe.
If not boiling them in milk, you need something like unsweetened Mava or Khoya, which is dehydrated milk to get rid of the taste. This version I have done in my Gajar Halwa Barfi recipe. It is a very quick version of the Carrot Halwa itself. Finally, this halwa is such a guilt free dish because a lot of sugar is not needed owing to the natural sweetness of the beets, and ghee has been used only for frying the nuts.
Coming to the vegetable itself and why one must include it in their diet is because they are packed with essential vitamins, minerals, some of which have medicinal properties. Another popular reason is that they have any nutrients, and fewer calories, so it is good for weight watchers. It helps keep blood pressure in check. They also have a decent amount of Fiber, folate and Vitamin C. Isn’t this reason enough for it to be a part of our meal plan?
I am cooking this Halwa on a day I have excess milk, so you will see me using my regular milk vessel, instead of my Kadai or Pan which I usually prefer. This is also Pandemic time, so no house help around. The more vessels I use, the more clean up I end up doing… getting the drift?
While you are here check out other dessert recipes of mine like- Carrot Kheer, Gajar/Carrot Halwa, Moong Dal Halwa, Dry fruit ladoo, Red Poha Ladoo, Sweet Potato Puranpoli, and more…
Here is the recipe for Beet root Halwa.
Ingredients
Ingredients
- Beetroot 2 medium around 250 gm grated
- Milk 500 ml
- Sugar 3/4 cup
- Cardamom powder 2 pinches
- Cashewnuts few broken to bits
- Pistachio a few (optional)
- Ghee for frying nuts
- Boil Milk in a Pan/Kadai or heavy bottomed vessel. Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more.
- The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures.
- When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency.
- Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.
Boil Milk in a Pan/Kadai or heavy bottomed vessel. Once boiled, add the grated beetroot and cook. Keep stirring continuously, so that the milk doesn’t get burnt. This is an important step. If the milk sticks to the bottom of the vessel and burns, the dessert will not taste good any more. The stirring and cooking process has to continue until the mixture becomes almost dry. This takes about 40 to 45 minutes, if done on medium flame, while stirring constantly. I have indicated the steps of evaporation of milk in the mixture, in my pictures. When the mixture is almost dry, it is time to add the sugar. Keep stirring again. The mixture will liquefy. Not to worry. Keep stirring, and it will start solidifying again. Keep stirring until the mixture no more sticks to the bottom of the pan. This is the right consistency. Switch off the flame and, add cardamom powder. Now in a small tadka Kadai heat some ghee, drop in the broken cashew pieces and fry until golden brown. Pour this over the Halwa and enjoy warm. Garnish with Pistachios if you prefer.
Notes:
- One can easily double up measures for more quantity.
- If you are a beginner, you may want to know that, as you cook the beets in milk, their colour pales, but once the sugar is added, it becomes all bright again. So you are doing good. Do not worry.
- Sometimes if the beets are too juicy, inspite of trying to dry the mixture, a small amount of moisture remains. If you don’t prefer that, just add 1 tbsp of milk powder and you get the perfect texture.
If you tried this recipe and liked it please comment below. I would love to hear from you. If you have a query about the recipe email us and ill respond as soon as I can.
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