Skip to main content

Beetroot Halwa


Beetroot Halwa

Beetroot Halwa is one of my all-time favorite recipes and there is a lot of childhood memories associated with this dessert. Hence I have decided to post it as my first recipe in this new space. I am new to blogging and am eagerly looking forward to making friends in the cyber and blogging world.

Beetroot halwa has been a favorite in my family. My Mom makes this on festive occasions. Beetroot halwa is one of the most requested desserts in our home. It has a wonderful aroma and it tastes great. And best of all wonderful naturally bright color, so this dessert has no artificial colors. As a child, I was never a great fan of beetroot especially due to its overpowering earthy smell. But I am at loss for words when it comes to this halwa. As the halwa cooks beets flavors change to a rich sweet aroma that makes it so appetizing. I guess it is the combined flavor of beets, condensed milk, and ghee that makes it so unique. The recipe that my mom gave me was with whole milk, but here I used a short cut with condensed milk. It is quick and easy to make and will be an instant hit especially for potluck parties. You can also try the same recipe with carrots.

Cooking time- 45 minutes
Recipe Type; Sweet/dessert
Cuisine: Indian

Ingredients

Beetroot washed, peeled and grated- 500-600 grams
Milk- 3/4 cup
Condensed milk- 1/2 tin
Sugar - 100 grams
Cardamon - 1/2 tsp
Ghee - 2 tbs
Cashew, Raisin and Badam for garnishing.




How to make Beetroot Halwa   
The first step is to wash and clean the beets. Peel the skin off and grate the beets using a grater.
Heat a heavy bottom pan and add two tsp of ghee. Roast the nuts and the raisins and set aside for later use. In the same pan roast, the grated beetroot in a very low flame for about 8-10 minutes or till the beetroot is soft and changes color.

 Next, add milk cover and cook the beetroot till it is soft and can be easily mashed. Make sure the beets are thoroughly cooked and add sugar and condensed milk. Let the mixture simmer and stir occasionally so that it doesn't stick to the bottom of the pan. Cook till all the liquid is evaporated and the halwa thickens

 Add ghee and cardamom and stir continuously till the mixture leaves the edges of the pan. When the mixture can come together like a ball and you see ghee separating, that when you know it is ready. Geese a plate with two or three drops of ghee and transfer the halwa and let it cool a bit. Garnish with cashew, raisins and badam/ almonds.

Few extra tips 
Choose medium-sized beets which are firm and smooth-skinned. 
If your hand get beet stains while preparing beets, rub some lemon juice and wash. It will help to remove the color quickly.
You can use a grater to grate the beetroot. I sometimes use the mini kitchen chopper or food processor. It makes a sort of course meal which works just fine for this recipe.
Beets have a subtle sweetness. You can bring out this sweetness and reduce the earthy flavor by stir-frying it in ghee till it changes color to deep red. This will take 8-10 minutes on medium heat. So do not rush on this step. It will enhance the taste of the halwa

Happy Cooking!




You might also like

Beetroot Kesari/Beetroot semolina sweet
Beetroot Boli
Beetroot Pickle
Beetroot Mushroom Cutlet
Beetroot Chicken Curry

Try it...
 Hope you all will enjoy!!!
Labels:

Comments

  1. Sapthanaa VytheswaranJune 6, 2010 at 6:44 AM

    mouthwatering recipe.... o god iam not able to controll.. wil try this recipe soon.......

    ReplyDelete
  2. Suja ManojJune 6, 2010 at 8:02 AM

    Thanks dear..so happy to know that you liked it..do visit often.

    ReplyDelete

Post a Comment

Popular Posts

Malabar Chicken Curry

Malabar Chicken Curry Today's chicken curry is a Malabari delicacy. It is always a crowd-pleaser, and besides, there is nothing like an easy to make, heartwarming curry, relished with steamed rice. The chicken curry is creamy and delicious with coconut milk and smoothly ground masala paste as its base. It is a lusciously creamy chicken curry with a tropical flair. For exotic eating, experience, try pairing this curry with neypathal, pathiri, or ghee rice. Sounds exciting, huh? Then check the recipe, it is super simple to make. This chicken curry is one of our family favorites. Spicy chicken gravy is one curry that I never get bored eating. But once in a while, love to try variations. This recipe is from the worn-out pages of an old cookbook. I obviously cannot comment about the authenticity of this recipe. The word authentic is confusing.  But I guarantee it tastes everything you want from an exotic curry- spicy, tangy, delicious, and rich with the fragrance of coconut mi...
36 comments
Read more

Coconut Ladoo

Delicious coconut balls is a true relish for sweet lovers. It has the rich flavor of coconut and cardamon. Easy to prepare sweet it hardly takes 10 minutes to put together. It is best when served warm and fresh. One of my friend loves it as a chilled  dessert. Here is the recipe. Ingredients Shredded Coconut- 2 cups Sweet Condensed milk- 1 cup Milk- 1/2 cup Sugar - if you need extra sweetness Cardamon powder- 1/2 tsp Ghee- 2 tsp Cashew nuts chopped- 2 tsp Sweetened coconut powder- 1/4 cup Heat a heavy bottom pan and add ghee and coconut. Roast them for a few seconds till there is a slight change in color. Do not allow the coconut to change color to brown. Add in half cup of milk and allow to cook. Now add in the condensed milk and cardamon and stir well. From a loose mass the mixture will get thick and form a single mass. Continuously stir in till the mixture leaves the edges of the pan. Spread it on a greased tray and allow to cool a bit or till it is safe to handl...
41 comments
Read more

Vazhuthananga Thakkali Curry/Baby Brinjal/Eggplant Tomato Curry

Vazhuthananga Thakkali Curry/Baby Brinjal Tomato Curry Eggplant tomato curry is a quick and delicious curry packed with flavors. It goes well with rice/chapatis. I used baby brinjal/eggplant for this recipe which, is first pan-fried and added to a tangy pepper flavored tomato gravy. The fried eggplant gets simmered in a tangy, and flavorful tomato coconut gravy. The coconut is slightly roasted, to enhance the flavor. Fried eggplant has this melting texture, and combined with the creamy, tangy, gravy, it tastes divine! There is a right balance of heat and flavor, and the coconut adds a touch of sweetness and makes it flavorful.  Brinjal/eggplant  is eaten throughout India usually, curried, fried, or grilled. Each region has its recipes with regional flavors. You can also add potatoes and peas to this curry. It is a versatile and satisfying side dish that you will surely enjoy. This curry is absolute comfort homey food, best served with steamed rice.     I...
36 comments
Read more