Rich and healthy Beetroot halwa, made with fresh beetroot, milk and ghee.
During the festival season, many of us want to try different yet simple sweets and snacks to save time and effort. Though traditional recipes hold a special place during Diwali, this kind of quick and easy halwa comes to the rescue at difficult times.
Beetroot halwa tastes great when you cook with milk but will have a comparatively shorter shelf life. Provided you have not already gobbled it up 😉 If you want to keep it longer in the refrigerator then avoid milk and cook Beetroot with few sprinkles of plain water. Today I showed you the best, rich and creamy Beetroot halwa made with milk and ghee.
Also, I don’t use dry grapes while making vegetable halwa simply for the reason my kid doesn’t like it. But you can always use dry grapes along with cashews.
Beetroot halwa with milk
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Beetroot halwa | Beetroot halwa with milk
Ingredients
Ingredients:
- 1 beetroot
- 3 tbsp ghee
- 2 tbsp cashew nuts
- 2 cups milk boiled
- 8 tbsp sugar/brown sugar approx. as per taste
- ½ tsp cardamom powder
Instructions
Preparation:
- Grate Beetroot or coarse blend it using a food processor or grater.
- In a flat non-stick pan, heat ghee and fry cashew nuts. As I don't like dry grapes in this halwa I didn't add but you can use if you wish.
- Saute cashews in ghee until they become golden brown color, collect and keep separately for later use.
Recipe:
- To the same non-stick pan add a tsp of ghee again and add grated Beetroot. If you are using a small pan to fry cashews, use a different larger pan to make halwa.
- Saute Beetroot for five minutes in ghee until beetroot becomes flavorful. Keep stirring the pot to avoid burning the bottom.
- After five minutes of frying, add milk and cook the Beetroot.
- In five to eight minutes, Beetroot absorbs the milk and becomes soft and cooked.
- Add brown sugar or jaggery powder and cardamom powder.
- Mix the sugar with beetroot properly to make the vegetable absorb the sweet.
- After adding sugar, the mix becomes thin and keep stirring.
- Continue to mix until the melting sugar becomes thick.
- Thickening of sugar syrup gives a glassy look to the halwa.
- When the halwa gathers and becomes shiny without water add ghee and fried cashews.
- Mix and switch off. Serve this halwa warm or cold.
Video
Notes
1) Always use fresh juicy Beetroot to make halwa.
2) For less creamy halwa use very less water instead of milk to cook Beetroot.
Nutrition
Preparation:
- Grate Beetroot or coarse blend it using a food processor or grater.
- In a flat non-stick pan, heat ghee and fry cashew nuts. As I don’t like dry grapes in this halwa I didn’t add but you can use it if you wish.
- Saute cashews in ghee until they become golden brown color, collect and keep separately for later use.
Recipe:
- To the same non-stick pan add a tsp of ghee again and add grated Beetroot. If you are using a small pan to fry cashews, use a different larger pan to make halwa.
- Saute Beetroot for five minutes in ghee until beetroot becomes flavorful. Keep stirring the pot to avoid burning the bottom.
- After five minutes of frying, add milk and cook the Beetroot.
- In five to eight minutes, Beetroot absorbs the milk and becomes soft and cooked.
- Add brown sugar or jaggery powder and cardamom powder.
- Mix the sugar with beetroot properly to make the vegetable absorb the sweet.
- After adding sugar, the mix becomes thin and keep stirring. Continue to mix until the melting sugar becomes thick. The thickening of sugar syrup gives a glassy look to the halwa.
- When the halwa gathers and becomes shiny without water add ghee and fried cashews.
- Mix and switch off. Serve this halwa warm or cold.
Tips:
1) Always use fresh juicy Beetroot to make halwa.
2) For less creamy halwa use very less water instead of milk to cook Beetroot.
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