Name: Beetroot Halwa Recipe (Step by Step Pictures) Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Indian
Ingredients: 1 tbsp Ghee; 2 large Beetroots (peeled and grated); 1 cup Milk; ½ cup Granulated Sugar; ½ tsp Ground Cardamom; 2 tsp Ghee; 3 tbsp Cashews (a handful); 3 tbsp Golden Raisins (Sultanas); 3 tbsp Ghee (divided for cooking in steps)

Jump to Recipe· 4.3 from 23 reviews

If you’ve been searching for a delightful twist on traditional Indian desserts, look no further than this Beetroot Halwa Recipe (Step by Step Pictures) Recipe. This vibrant, soul-warming sweet combines the natural earthiness of fresh beetroots with the creamy sweetness of milk and sugar, all brought together with fragrant cardamom and the rich depth of ghee. Not only does it offer a feast for your taste buds, but its beautiful ruby-red color makes it a feast for your eyes too. Trust me, once you try this comforting and luscious halwa, it’s bound to become one of your all-time favorites.

Ingredients You’ll Need

The image shows a close-up of a pressure cooker filled with a thick reddish-brown mixture that has a coarse texture and appears to be cooked or blended. The mixture fills almost the entire cooker, with some residue on the sides. The surrounding area features a white marbled surface with soft, natural light illuminating from the upper left side, casting shadows inside the cooker. The focus is on the textured mixture inside the cookware, with no other items visible. photo taken with an iphone --ar 4:5 --v 7

Getting ready to make this Beetroot Halwa Recipe (Step by Step Pictures) Recipe is a breeze since it calls for just a handful of simple yet essential ingredients. Each item is chosen carefully to build layers of flavor, texture, and that signature rich halwa consistency.

Ghee: Adds a nutty richness and helps bring out the natural flavors beautifully.
Large Beetroots: Fresh and peeled, these provide sweetness, color, and earthiness at the heart of the dish.
Milk: Creates the creamy base that softens the beets and balances the sweetness.
Granulated Sugar: Sweetens the halwa perfectly without overpowering the beetroot’s flavor.
Ground Cardamom: Offers a warm, aromatic touch that elevates the dessert irresistibly.
Cashews: Add crunch and a buttery flavor when fried golden.
Golden Raisins (Sultanas): Bring a juicy burst of sweetness to contrast the creamy texture.

How to Make Beetroot Halwa Recipe (Step by Step Pictures) Recipe

Step 1: Sautéing the Beetroots

Start by heating 1 tablespoon of ghee in your pressure cooker, then toss in the grated beetroots. Sauté them until their raw smell disappears, this step really helps mellow out any earthiness and brings out a natural sweetness. Once the smell fades, you’re ready for the next step.

Step 2: Cooking with Milk

Add in the cup of milk, stir everything together, and secure the lid on your pressure cooker. Cook the mixture till you hear 2 whistles. Afterward, reduce the heat and let it simmer for another 10 minutes. This slow cooking makes the beets soft and infuses richness into the halwa.

Step 3: Frying the Nuts and Raisins

While the beetroot mixture simmers, warm 2 teaspoons of ghee in a separate pan. Fry the cashews until golden and fragrant, then add the golden raisins and sauté for an additional minute. Their plumpness and toasted flavor will add wonderful texture and bursts of sweetness later on.

Step 4: Reducing the Milk

Once the beetroot and milk mixture is cooked through, add it to the pan with the remaining ghee. Cook on high heat, stirring frequently, until the milk evaporates and the mixture thickens. This is the crucial phase where the halwa starts to come together, thick and luscious.

Step 5: Sweetening and Thickening

Mix in the granulated sugar thoroughly and continue cooking the mixture. As it thickens, you’ll notice it starts to leave the sides of the pan – the perfect indicator that your halwa is nearly ready. Adding ghee in small increments now enriches the texture, giving it that silky, mouth-coating appeal.

Step 6: Final Touches

Sprinkle in the ground cardamom powder and fold in your golden fried cashews and raisins gently. This final combination delivers an aromatic, nutty finish that makes this Beetroot Halwa Recipe (Step by Step Pictures) Recipe truly unforgettable.

How to Serve Beetroot Halwa Recipe (Step by Step Pictures) Recipe

A deep red, glossy mound of beetroot halwa sits on a white plate with a textured, rich, moist appearance. The halwa shows small whole cashew nuts embedded within, adding a light golden color contrast in the thick, smooth red layer. A spoon holds a scoop of the halwa in the foreground, showing the dense, shiny texture and visible nuts. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For extra flair, sprinkle some chopped pistachios or almonds on top. A dash of silver leaf (varak) can add some traditional elegance for special occasions. These little accents add a nice crunch and visual appeal to your halwa.

Side Dishes

This halwa pairs wonderfully with a cup of masala chai or warm cardamom tea, which complements its sweetness with spicy warmth. For a more festive spread, serve alongside light savory snacks like samosas or pakoras to balance things out.

Creative Ways to Present

Want to impress your guests? Serve your halwa in individual copper bowls or small glass cups. You can also layer it with a dollop of whipped cream or a drizzle of cream for a fusion dessert experience. Beetroot Halwa can double as a vibrant filling for layered pastries or spiced cakes too!

Make Ahead and Storage

Storing Leftovers

Leftover halwa keeps beautifully in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled completely before sealing to maintain freshness and texture.

Freezing

You can freeze beetroot halwa but with a bit of caution—place it in a freezer-safe container and consume within 1 month. Thaw in the fridge overnight to minimize moisture loss.

Reheating

Reheat gently on the stovetop or in the microwave, adding a teaspoon of milk or ghee if it seems too thick or dry. Stir frequently to ensure even heating and preserve that smooth, luscious texture you love.

FAQs

Can I use beetroot juice instead of fresh grated beets?

While beetroot juice can be used, fresh grated beets provide much more texture and natural sweetness, which is important for the authentic halwa experience. Fresh beets also help achieve that beautiful vibrant color.

Is there a vegan version of this Beetroot Halwa Recipe (Step by Step Pictures) Recipe?

Absolutely! You can substitute ghee with coconut oil or vegan butter and replace dairy milk with almond or oat milk. The texture will vary slightly, but the flavors remain delightful.

How sweet should the halwa be?

Traditionally, halwa is moderately sweet to balance the earthiness of the beetroot. Feel free to adjust the sugar quantity according to your taste preference, but don’t under-sweeten as sugar helps with texture and caramelization.

What’s the best way to grate beetroot without stains?

Wear gloves to prevent purple stains on your hands and use a sharp grater. You can also grate over a plate with some lemon juice to reduce oxidation and maintain a brighter hue.

Can I make this recipe without a pressure cooker?

You can slow-cook the beetroot in milk over low heat until soft, though it will take longer (about 30-40 minutes). Stir often to prevent sticking and burning at the bottom.

Final Thoughts

Making this Beetroot Halwa Recipe (Step by Step Pictures) Recipe is like inviting a warm hug into your kitchen. Its vibrant color, balanced sweetness, and comforting texture make it more than just a dessert—it’s a celebration on your plate. I wholeheartedly encourage you to give it a try and experience the magic that simple ingredients can create when cooked with love. Once you do, you’ll find yourself returning to this recipe time and again, sharing it with friends and family who will thank you for such a treasured treat.