Beetroot Halwa Recipe (Stewed Beetroot Fudge)

Fudge-like pudding that is made from grated beetroot stewed in milk and spices.

Annapoorni Padmanabhan
Beetroot Halwa Recipe (Stewed Beetroot Fudge)
164 ratings.

Beetroot Halwa is a delicious fudge-like pudding that is made from grated beetroot stewed in milk and spiced with cardamom. Beets are highly nutritious and great for cardiovascular health. Its nutrition benefits come particularly from fibre, vitamins, minerals, and unique plant derived antioxidants. 

Serve the Beetroot halwa as a quick and healthy dessert for parties or occasions with your family.

You might also a few Indian Sweet recipes like:

  1.  Green Tea Coconut Ladoo,
  2. Kesar Paneer Ki Kheer, and
  3. Dry Fruit Burfi 

Prep in

10 M

Cooks in

40 M

Total in

50 M

Makes:

4 Servings

Ingredients

  • 2 cups Beetroot , grated
  • 1 cup Milk
  • 1-1/2 cups Sugar
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 1 tablespoon Pistachios , sliced
  • 1 tablespoon Cashew nuts , broken
  • 1/4 cup Ghee

How to make Beetroot Halwa Recipe (Stewed Beetroot Fudge)

  1. To begin making the Beetroot Halwa recipe, heat a tablespoon of ghee in a small pan; roast the cashew nuts until golden brown and crisp. Keep aside.

  2. In a heavy bottomed pan; add the remaining ghee with heat on medium. Add the grated beetroot and saute for about 5 minutes on medium heat. To this add the milk and allow the mixture to come to a boil. Once it comes to a boil, simmer the heat and allow the beetroot to cook in the milk until all the milk gets absorbed and evaporated. 

  3. Once all the liquid is condensed, add the sugar to the beetroot halwa and cook until all the sugar is dissolved and gets well combined with the beetroot.

  4. Finally stir in the cardamom powder, roasted cashew nuts and the pistachios and stir on medium heat for a couple of minutes. Once done, turn off the heat and serve.

  5. Serve the Beetroot halwa as a quick and healthy dessert for parties or occasions with your family.

Annapoorni Padmanabhan

Last Modified On Wednesday, 08 February 2017 16:48
     
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