Beetroot Halwa
With Holi just around the corner, here’s a colourful dessert for you to try. It is not the usual traditional fare at a Holi celebration but nevertheless, with its deep red colour, the Beetroot Halwa will not look out of place during the Holi festivities.
How to make Beetroot Halwa?
Preparation of this halwa is similar to that of the Carrot Halwa. The basic principle again, is to cook the starch contained in the Beetroots and sweeten it with sugar. For this, we cook equal quantities of grated beetroot and full-fat organic milk in a thick bottomed pan. But before doing this, in the same pan heat some ghee and roast some chopped cashews, almonds and finally raisins (if using) and keep aside. Bring the milk and beetroot mixture to a boil and then simmer the mixture until the milk reduces and evaporates. Once the milk has almost reduced, add Ghee and continue to cook until the beetroot is cooked completely.
Once the beetroot has been cooked completely, add sugar along with cardamom powder, mix well and continue to simmer until the sugar dissolves and the mixture comes together and begins to thicken. Continue to cook until the mixture is almost dry. Add the roasted nuts and raisins and mix well. If you desire you can garnish the Beetroot Halwa with a few dried rose petals and crushed Pistachio and enjoy it with a scoop of Vanilla ice-cream.
Beetroot Halwa
Ingredients
For the Beetroot Halwa:
- ½ Cup Ghee divided
- 10-15 pc Cashews (chopped)
- 10-15 pc Almonds (slivered)
- 10-15 pc Raisins/ Sultanas (optional)
- 4 Cups Beetroot (peeled & grated)
- 4 Cups Milk ( Full-fat organic)
- 1 Cup Granulated Sugar (adjust to your taste/ requirement)
- 8 pc Green Cardamom (shelled and powdered)
Additional Ingredients:
- Pistachio Slivers for garnishing (optional)
- Dried Rose Petals for garnishing (optional)
Suggested Accompaniment:
- 1 scoop Vanilla Ice-cream (per serving)
Instructions
Making the Beetroot Halwa:
- Heat 2 tablespoons of Ghee in a thick-bottomed pan and fry the chopped cashews and almonds until they brown a bit. Few seconds before removing them off the heat, add the raisins and fry till they puff-up. Transfer to a plate and set aside.
- In the same pan, combine the grated beetroot and the milk and bring the mixture to a boil over medium heat.
- Lower the heat and simmer the mixture stirring regularly.
- Keep stirring and cooking until the milk begins to reduce
- Once the milk is almost reduced and evaporated, add the remaining ghee, mix well and continue to cook for a couple of minutes
- Add the sugar along with the cardamom powder. Mix well and continue to cook until the mixture is almost dry
- Finish off by adding the cashews, almonds and raisins and mix the Halwa well and take it off the heat
Serving Suggestions:
- This Halwa can be enjoyed both Hot as well as ice-cold. Just add the suggested garnish and serve.
- Alternately, enjoying a warm serving of the Halwa along with a scoop of Vanilla ice-cream.
Notes
- Store the Beetroot Halwa in the refrigerator in an air-tight container for upto 2 weeks or in the freezer for upto 3-4 weeks
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Here are some more Halwa recipes for you to try:
