Indulge In The Rich And Creamy Goodness Of Beetroot Halwa

Beetroot Halwa is a delicious Indian dessert made with grated beetroot, milk, sugar, and ghee. Cooked to perfection, it's rich, creamy, and enhanced with cardamom, nuts, and saffron. This vibrant halwa is both tasty and nutritious.

Ingredients

• Beetroot 2 cups (grated)
• Full-Fat Milk 2 cups
• Ghee (Clarified Butter) 3 tablespoons
• Sugar 1/2 to 3/4 cup (adjust according to preference)
• Cardamom Powder 1/2 teaspoon
• Cashews 10-12 pieces (broken into halves)
• Almonds 6-8 pieces (sliced)
• Raisins 1 tablespoon
• Kesar (Saffron) a pinch (optional, soaked in 1 tablespoon warm milk)

Step-By-Step Preparation

Step 1: Prepare the Beetroot

• Wash the beetroots thoroughly to remove any dirt. Peel off the skin.
• Grate the beetroots using a fine grater or food processor to save time. The finer the grate, the smoother your halwa will be.
• Keep the grated beetroot aside.

Step 2: Cook the Beetroot in Milk

• Heat a heavy-bottomed pan or kadhai on medium heat.
• Pour 2 cups of full-fat milk into the pan and allow it to come to a boil.
• Once the milk is boiling, add the grated beetroot to the pan.
• Stir well and cook on medium heat. Let the beetroot absorb the milk.
• Stir frequently to avoid burning or sticking to the bottom of the pan. Continue cooking until the milk begins to reduce and thicken.
• This step will take 10-15 minutes, depending on the quantity and flame.

Step 3: Add Sugar and Cook Further

• Once the milk has almost evaporated and the beetroots have softened, add sugar (1/2 to 3/4 cup as per your taste).
• Stir well. As the sugar dissolves, the mixture will become slightly runny. Continue cooking and stirring until the moisture is absorbed.
• The sugar will give a nice shine to the halwa while enhancing its flavor.

Step 4: Add Ghee and Fry Nuts

• In a separate small pan, heat 3 tablespoons of ghee.
• Add cashews, almonds, and raisins, and fry until the cashews turn golden brown, and the raisins puff up. Set them aside.
• Pour the hot ghee (with the nuts) into the beetroot mixture.
• Stir the halwa well, ensuring the ghee coats the beetroot evenly. Ghee adds richness and enhances the flavor of the halwa.

Step 5: Final Touch with Cardamom and Saffron

• Add cardamom powder (1/2 teaspoon) to the halwa for a fragrant, aromatic touch.
• If using saffron, add the soaked strands along with the milk to the halwa and mix well.
• Cook the mixture for another 5 minutes until the halwa thickens completely and leaves the sides of the pan.
• Stir occasionally to prevent burning and ensure a smooth texture.

Step 6: Serve the Beetroot Halwa

• Turn off the flame and let the beetroot halwa rest for a minute.
• Transfer the halwa to a serving bowl. Garnish with the reserved fried cashews, almonds, and a few saffron strands.
• Serve the halwa warm for the best flavor. It can also be served chilled depending on your preference.

Tips for Perfect Beetroot Halwa

• Use full-fat milk for a creamy, rich texture.
• Stir continuously while cooking to avoid burning the beetroot and milk.
• Adjust sugar to your taste beetroots are naturally sweet, so you may need less sugar.
• For a richer taste, you can replace some of the milk with condensed milk. Reduce sugar accordingly.
• Fry the nuts and raisins in ghee for added crunch and flavor.

Health Benefits of Beetroot Halwa

• Rich in nutrients Beetroot is packed with vitamins, minerals, and antioxidants.
• Heart-healthy The natural nitrates in beetroot promote better blood flow.
• Good for digestion It is rich in fiber, aiding digestion.
• Energy booster Beetroot is a natural source of energy, making this dessert both tasty and nutritious.

Serving Suggestions

• Serve beetroot halwa as a dessert after lunch or dinner.
• Pair it with a scoop of vanilla ice cream for a delightful fusion dessert.
• It can be stored in the refrigerator for 2-3 days and reheated before serving.

Enjoy this vibrant and nutritious Beetroot Halwa with family and friends. Its rich texture, gorgeous color, and divine taste make it a perfect sweet treat for any occasion.