Beetroot Halwa – Festival Sweet

2014-11-02
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Beetroot, also known as the table beet, garden beet, cukundar, betavulgaris, red beet and chukandar. Beet root eaten in various forms all over the world such as salad with a dressing of vinegar, Indian curry, Beetroot cutlet, chapathi etc. Beet root is used to cure anemia due to its richness in Vitamins A, C and iron and calcium. Its used to increase the stamina of the body.
So I consume Beetroot in various forms namely cutlet, sabji, halwa, roti etc. In this session I have explained the procedure to make yummy tasty delicious Beetroot halwa.

As I said, I love to include more of Beetroot in my diet. Usually I used to prepare carrot halwa. I tried beetroot halwa couple of times. very first time when I tried to make beetroot halwa, I have added more condensed milk. 🙁 So it stuck into the bowl to which I transferred the halwa. This time I have used correct proportion, my husband liked it a lot. Here is the recipe for making yummy tasty colorful delicious beetroot halwa.
As usual I will try to keep the recipe preparation steps as simple as possible, so that it will be comfortable for learners of Indian cooking. Step by step easy preparation to make simple but very tasty and crispy Lemon Rice is given below. Try this south Indian rice recipe and share your tasty experiences.

Ingredients

  • Beetroot - 1/2 kg or 3 big pieces
  • Sugar - 1 1/2cups
  • Condensed milk -200ml
  • Water - 1cup
  • Cashew nuts - 8
  • Raisins - 8
  • Ghee- 2 tbsp

Method

Step 1

Beetroot preparation: Wash the Beetroot. Peel the skin Off. Grate them using vegetable grater or cut it into small pieces. Coarse grind it using mixer.

Step 2

Beetroot cooking: Heat 1 tbsp ghee in a heavy bottom pan and add the grated beetroot. Stir on medium flame for about 5-7 mins till beetroot is dry and softens a bit. (Usually I pressure cook the grated beetroot with half cup of water until the second whistle in order to avoid time consumption. I do not use excess water, because the beetroot itself leaves water. Now add boiled beetroot on a nonstick pan, cook it until the water gets evaporated. Add 2 tsp. of ghee, fry the half cooked beetroot for 10 mins on a low flame.)

Step 3

Mixing sugar: Once the water particles disappears, add a cup of sugar and mix well. Stir constantly until the beetroot turns to thick consistency.

Step 4

Milk mixing: Now add condensed milk, stir continuously until the milk gets absorbed by beetroot.

Step 5

Seasoning: Roast cardomoms, raisins and cashews in a 1tbsp. of ghee.

Step 6

Garnishing: Garnish the halwa with roasted cashews, raisins and cardamom. Beetroot halwa is ready to serve!

Tips:

1. Instead of frying the grated raw beetroot with ghee, you can pressure cook the grated beetroot with half cup of water until the second whistle in order to avoid time consumption. Do not use excess water, because the beetroot itself leaves water.
2. If you do not get condensed milk, you can use milk powder to get thick consistency of halwa.

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