Healthy, nutritious and homemade beetroot halwa recipe! It’s not so popular halwa recipe like gajar halwa or sooji halwa but many people or most of the kids like it.
It is called chukandar ka halwa in Hindi. Because chunkandar is a Hindi term for beetroot.
The method to make beetroot halwa is same as other halwas made with vegetables. It starts with sauteing the grated beet in ghee, followed by slow cooking it with milk and then sugar. Lastly, flavored with cardamom powder and more ghee. And garnished with chopped nuts.
This beet halwa makes a great/healthy snack or dessert for kids or toddlers. Beet has a natural sweetness of its own and so we are adding less sugar compared to other halwa. If you want to make it more healthy for your kid then you can replace the sugar with date puree.
The bright, beautiful red color of halwa seems attractive and interesting to kids. This is a great way to include this healthy beetroot on their diet. My daughter just loves this halwa.
Other beetroot recipes on the blog
Beetroot roti // Beetroot rice // Beetroot paratha // Beetroot raita
Here in the USA, I always get the beetroot leaves along with it. As you know me, I do not like to waste/throw anything. So I make beet greens dal and sometimes aloo beet greens sabzi.
This halwa has strong and noticeable taste of earthy beetroot. Some might not like its taste like my hubby. The texture is almost the same as gajar halwa except this one is more moist and looks shiny, glossy.
How to make Beetroot Halwa?
Preparation: Wash and scrub the beetroot really well. Peel the skin and grate the beetroot using a box grater. If making a big batch then you can use a food processor.
1) Heat one tablespoon of ghee in a pan on medium heat. Once hot add grated beetroot and cook.
2) Continue cooking with stirring occasionally till it is cooked slightly (for around 5 minutes). It shrinks in size and started becoming soft.
3) Now add milk and let it come to a boil.
4) Let it simmer on medium-low heat and keep stirring often.
5) When the milk is evaporated almost 80% start stirring very frequently to make sure that it is not sticking to the sides and bottom of the pan. Eventually, start stirring continuously.
6) Cook till all the moisture from milk is evaporated. It took me about 15 minutes.
7) Now add sugar and cardamom powder.
8) Mix and as sugar melts, halwa becomes runny and liquidy again.
9) Continue cooking with stirring very frequently and eventually continuously till all the moisture is again evaporated and it becomes thick, halwa consistency. It took me about 6 minutes.
10) Add chopped cashews, almonds and remaining 1 tablespoon of ghee.
11) Mix well and cook for 1 minute and then turn off the stove. As we added ghee at the end, beetroot halwa becomes shiny and glossy.
Serve beetroot halwa warm or chilled. You can store the halwa in the refrigerator in an airtight container for 3-4 days.
Check out more Halwa Recipes
Dudhi halwa // Pumpkin halwa // Papaya halwa // Pineapple halwa
📋 Recipe Card
Beetroot Halwa Recipe {BEST Ever!}
Ingredients
- 1 +1 tablespoon Ghee (clarified butter)
- 300 grams or 2 ¼ cups Beetroot grated and loosely packed
- 1 ⅓ cups Milk
- ¼ cup Sugar
- ¼ teaspoon Green cardamom seeds powder
- 6 Cashew nuts chopped
- 6 Almonds sliced
Instructions
Preparation:
- Wash and scrub the beetroot really well.
- Peel and discard the skin.
- Grate it using a box grater or a food processor.
Making Beetroot Halwa Recipe:
- Heat the 1 tablespoon of ghee in a pan and add grated beetroot.
- Cook for about 5 minutes or till it starts to soften and shrinks in size. Do stir occasionally.
- Then add milk and bring it to a simmer.
- Continue cooking with stirring often to avoid sticking and burning. As the milk evaporated and starts to become thick, do stir very often and eventually stir continuously.
- Cook till all the moisture is evaporated (for about 15 minutes).
- Then add sugar and cardamom powder, mix well.
- Again stir and cook till the moisture from sugar is evaporated and becomes thick halwa consistency (about 6 minutes).
- Lastly, add chopped almonds, cashews and remaining 1 tablespoon ghee.
- Mix and cook for a minute and then turn off the stove.
Notes
- Cooking time may vary depending on the size and shape of the pan and variations in gas flame intensity.
- It also depends on the quantity you are making. More you make, more times it takes to cook.
Beverly Hasegawa
I am a great fan of beets, so I am looking forward to making this recipe! It sounds wonderful.
Kanan
yes give it a try.
Happy cooking!!