Halwa, a popular dessert in India, has its roots in the Middle East and Persia, where it originally referred to sweet confections made with flour, nuts, and sugar. Over time, the concept of halwa evolved in Indian cuisine, leading to variations such as gajar ka halwa (carrot halwa) and moong dal halwa.
Beetroot Halwa is a relatively modern addition to the Indian dessert repertoire. While carrot halwa gained prominence in North India, beetroot halwa likely emerged as a creative alternative in South Indian households, where beetroot is commonly used in everyday cooking. The natural sweetness and vibrant colour of beetroot made it a perfect candidate for a rich and flavourful halwa.
How Beetroot Halwa is Made Across Different Communities
In North India, the halwa is made similar to gajar ka halwa, where grated beetroot is cooked in full-fat milk and slow-simmered with sugar, ghee, and cardamom and garnished with nuts like almonds and cashews, sometimes with khoya for added richness. The South Indian version uses jaggery instead of sugar, giving it a deep caramelised flavour. Often prepared during festivals like Navratri or as an offering in temples, some versions also use coconut milk instead of dairy milk.
Video Credit: Hebbars Kitchen
In Western India, some households incorporate nuts and poppy seeds for added texture or add a bit of semolina (rava) to improve consistency. Condensed milk can also be used instead of regular milk or extra creaminess and almond milk can be used as a vegan option. If you want to make the beetroot halwa healthy it can be sweetened with natural alternatives like dates or honey and sugar-free recipes are commonly available as well.
Health Benefits Of Beetroot Halwa
Beetroot is a nutrient-dense root vegetable, making Beetroot Halwa not just a delicious treat but also a healthier dessert option. It is rich in Iron and folate, which helps in improving blood circulation and preventing anemia. It is also good for heart health. The nitrates in beetroot help regulate blood pressure. It aids digestion as beetroot contains dietary fibre which supports gut health. It is also packed with antioxidants that fight inflammation. The natural sugars in beetroot provide an instant energy boost.
Traditional Beetroot Halwa Recipe
Ingredients:
- 2 cups grated beetroot
- 2 cups full-fat milk (or coconut/almond milk for a vegan version)
- 3-4 tbsp ghee (or coconut oil for vegan)
- 1/2 cup sugar or jaggery (adjust to taste)
- 1/2 tsp cardamom powder
- 2 tbsp chopped nuts (almonds, cashews, pistachios)
- 1 tbsp raisins
- 1/4 cup khoya or condensed milk (optional, for richness)
Instructions:
- Heat ghee in a pan, add chopped nuts and raisins, and sauté until golden. Remove and set aside.
- In the same pan, add grated beetroot and sauté on medium heat for 5-7 minutes until the raw smell disappears.
- Pour in the milk and let it simmer until the beetroot softens and absorbs most of the liquid. Stir occasionally.
- Add sugar/jaggery and mix well. Continue cooking until the mixture thickens.
- Stir in cardamom powder and khoya (if using) for extra creaminess.
- Garnish with the fried nuts and raisins, mix well, and turn off the heat.
- Serve warm or chilled, optionally topped with a scoop of ice cream for a fusion twist.
Tips To Make The Best Beetroot Halwa
- Use fresh, tender beetroots for a naturally sweet and soft texture.
- Grate finely to ensure even cooking and a smooth consistency.
- Slow-cook on low flame to allow flavours to develop fully.
- If using jaggery, add it after cooking the milk to prevent curdling.
- For extra richness, add a little coconut milk at the end for a silky finish.
- Pair it with vanilla ice cream or rabri for an indulgent dessert experience.