Beetroot Halwa or Chukandar Halwa is a delicious dessert prepared from nutrition-rich beetroot. Preparing this delicious sweet dish at home in the traditional way is very simple and requires very few and simple ingredients like beetroot, milk, and sugar. However, it makes it even tastier and aromatic by adding cardamom powder, ghee, and roasted nuts.
Though it is not popular as Carrot Halwa or Sooji Halwa, Beetroot halwa is very nutritious and healthy. It is an excellent option for those who are usually not fond of beetroots. The method to make beetroot halwa is the same as making Carrot halwa but it has a beautiful color and rich and creamy texture. Even though the other ingredients used are the same, the taste of beetroot halwa is different from Carrot Halwa.
This slow-cooked dish makes a perfect festive sweet or even a dessert for parties or occasions with your family. It can be served hot/warm with vanilla ice cream as a dessert after dinner or as a sweet with the main meal in lunch or dinner. Try this delicious halwa recipe at your home with this step-by-step easy video recipe.
Recipe Ingredients & Cooking Process
- Note: You can change the Servings count below to get updated ingredient quantities.
- 2 cups Beetroot (grated)
- 1 cup Milk (boiled & cooled)
- 1/4 – 1/2 cup Sugar
- 1/2 tsp Cardamom Powder
- 10 no. Cashews
- 10 no. Raisins
- 3 tbsp Ghee
- 1/4th cup Khoya (unsweetened)
- Salt – pinch
Preparation for Beetroot Halwa
- Wash the beetroots under running water. Peel the skin and grate them using a grater.
- Take milk in a Kadai and boil over low flame till it thickens a bit. Cool it down & keep aside.
Making of Beetroot Halwa
- Heat ghee in a heavy-bottomed pan. Add Cashew nuts, raisins, and sauté until they turn light brown.
- Transfer them to a bowl and keep aside.
- In the same pan, add grated beetroot. Sprinkle a pinch of salt, mix and fry for 7-8 minutes on medium flame by covering with the lid.
- To this add milk, mix well and allow the mixture to come to a boil.
- When 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. Stir in between occasionally.
- Once the milk gets completely absorbed, add sugar. Stir and cook until the sugar is dissolved and gets well combined with the beetroot.
- The sugar releases some moisture when it melts. Cook till the moisture evaporates.
- Now add khoya, stir, and cook for another 5 minutes on medium heat. Keep stirring in between.
- Add cardamom powder, cashew nuts, raisins and mix well.
- Turn off the heat and transfer beetroot halwa to a serving bowl and garnish with nuts.
- To give a rich taste, always use full-fat milk or condensed milk.
- However one can also make beetroot halwa without milk or it can also be made using almond milk or any other vegan milk.
- Adjust the amount of sugar as you desired to make it as sweet as you would like it to have.