Make this the year of creamy, ultimately Homemade beetroot halwa. Learn the secret tip to bring out the Best flavours and creamy consistency!
This beetroot halwa is wonderfully easy, positively addicting, finger-licking good, perfectly sweetened and there is ONE SECRET TIP to make it even more creamy and delicious! If you never made homemade beetroot halwa before, you are going to be amazed!
This recipe was originally published in May 2014, It has been updated with photos and content.
This beetroot halwa recipe is my mom’s signature recipe, This recipe has been my childhood favourite, every time she makes it turns out the best!
This halwa recipe is truly delicious with the right flavours and texture, will blow your mind!
This creamy dreamy beetroot recipe is the ultimate make-ahead dessert, perfect for your festive and entertaining.
I have included the detailed step by step photos of how to make beetroot halwa and tips to make this show-stopping dessert at home.
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How do you make creamy and best beetroot halwa ever? (The Secret tip!)
POTATO – Adding grated potato gives you naturally the creamy consistency which is required for making halwa.
The starch in the potato helps to make the beetroot halwa to get the desired consistency.
How to make beetroot halwa in the pressure cooker?
1.Pressure cook beetroot and potato for 1whistle.
2. Once the pressure has been released add sugar and cardamom powder and cook for 20 mins stirring continuously, until you get the desired consistency.
3. Turn off the heat, add 1 heap spoon of ghee and keep cooking till you get the creamy consistency.
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How do you make beetroot halwa in an instant pot?
1. Add grated beetroot, potato and 1/2 cup of water in the instant pot liner. Close the lid, set the valve to the sealing point and pressure cook for 2 mins.
2. Now do the quick press release (QPR) by positioning the valve to venting. Open the lid.
3. Add sugar, cardamom powder, turn on saute mode and cook for 4 to 5 mins. Stirring constantly.
4. Switch off, add 1 tbsp of ghee and give a quick stir.
How to make Beetroot halwa:
Ingredients to make Beetroot halwa are taken, Grate the beetroot, potato and keep aside.
Variations:
1.Carrot halwa: Replace carrot and follow the same method to make carrot halwa.
2. Nuts: You can add the golden fried nuts like cashews, raisins, almonds in ghee and pour over the halwa.
3.Beetroot halwa with khoya: To make it richer add 1/2 cup of khoya (non-sweetened) when you add sugar and keep stirring constantly. (If you get, sweetened khoya, reduce the amount of sugar according to your taste)
4.Beetroot halwa with jaggery: Boil 1 cup of water, add 1 cup of coarsely chopped jaggery, keep stirring constantly until all the jaggery melted off completely and filter to remove any impurities.
Add jaggery water instead of sugar.
How to store Beetroot recipe?
Once the beetroot halwa has come down to room temperature, store in the air-tight container and refrigerate up to a month.
Before you serve, Re-heat in the microwave for 1minute or take a couple of scoop in a pan over medium heat for 5 mins.
How to serve beetroot Halwa?
You can serve either warm or chilled.
Serving warm beetroot halwa with a scoop of vanilla ice cream is my favourite way! It tastes heavenly!
PrintEasy Beet root halwa
This beetroot halwa is wonderfully easy, positively addicting, finger-licking good, perfectly sweetened and there is ONE SECRET TIP to make it even more creamy and delicious! If you never made home made beetroot halwa before, you are going to be amazed!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Yield: 3 1x
- Category: Dessert
- Method: stovetop
- Cuisine: Indian
Ingredients
- 1.5 cups of Beetroot
- 1 cup Potato
- 1.5 cups of sugar
- 5 cardamom
- 2 tablespoon Ghee
- 2 cups of water
Instructions
- Ingredients to make Beetroot halwa are taken, Grate the beetroot, potato and keep aside.
- To a saucepan, add enough water.
- Add grated beetroot and potato, cover with the lid and cook for 15 minutes over a medium flame stirring occasionally. The beetroot and potato have to be cooked and there should be no moisture.
- And then, Add sugar and crushed cardamom. The sugar would melt and texture will be loosened. Cover and cook for 5 mins. Stirring occasionally.
- Now, add 1 tablespoon of ghee stir and cook for further 3 mins, The texture lightly thickens.
- Then add another 1 tablespoon of ghee, keep cooking for another 5 minutes until the colour would change to darken red and the texture is creamy.
Notes
How do you make creamy and best beetroot halwa ever? (The Secret tip!)
POTATO – Adding grated potato gives you naturally the creamy consistency which is required for making halwa.
The starch in the potato helps to make the beetroot halwa to get the desired consistency.
Variation you can make in this beetroot halwa?
Carrot halwa: Replace carrot and follow the same method to make carrot halwa.
Nuts: You can add the golden fried nuts like cashews, raisins, almonds in ghee and pour over the halwa.
Beetroot halwa with khoya: To make it more richer add 1/2 cup of khoya (non-sweetened) when you add sugar and keep stirring constantly. (If you get, sweetened khoya, reduce the amount of sugar according to your taste)
Beetroot halwa with jaggery: Boil 1 cup of water, add 1 cup of coarsely chopped jaggery, keep stirring constantly until all the jaggery melted off completely and filter to remove any impurities.
Add jaggery water instead of sugar.
Keywords: beetroot halwa, halwa recipe, beetroot recipe
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