By Aditi Saraswat
January 20, 2026
Beetroot halwa is a winter favourite that amazes with its beautiful shade and taste. Slow-cooked in ghee and milk, it is a rich dessert that feels comforting and indulgent.
4 cups beetroot, grated 1½ cups full-fat milk ½ cup sugar 4 tbsp ghee 2 tbsp mixed nuts (cashews, almonds), chopped 1 tbsp raisins ½ tsp cardamom powder
Peel and grate the beetroot finely. This will ensure quick cooking and even consistency of the halwa.
In a heavy pan, heat the ghee and add grated beetroot to it. Cook it slowly until the moisture fades away and the colour deepens.
Warm some milk, pour it on the cooked beetroot, and simmer it on low heat. This will allow beetroot to absorb milk and turn soft.
Add sugar and cardamom, and stir constantly as the halwa will lose a bit briefly, then will thicken again.
Add in the chopped nuts and raisins, letting them turn soft and distribute evenly.
Finally, add a spoonful of ghee, stir it gently, and serve warm for a light decadent dessert meal.