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Monday, October 16, 2017

Red Velvet Halwa ~ Beetroot Halwa ~ Beetroot Dessert

Red Velvet Halwa ~ Beetroot Halwa ~ Beetroot Dessert
Red Velvet Halwa ~ Beetroot Halwa 

Red Velvet Halwa ~ Beetroot Halwa ~ Beetroot Dessert
Red Velvet Halwa ~ Beetroot Halwa 

Beetroot Halwa is similar to a Carrot Halwa. Grated beetroot is slow cooked along with the milk and sugar until it turns translucent. Sometimes we find that beetroots have that earthy or a slight mud flavor which overpowers the dish. For this reason, I prefer to add extra flavors of saffron and rose water to Beetroot Halwa which somewhat balances the unwanted flavors. Cooking time will also vary depending on the quantity of moisture present in the beetroot, sometimes the beets are too juicy and sweet and you also find beets which are dry. If you feel the beetroots are sweet enough, you can alter the quantity of sugar according to your preference.

I agree that this cannot be a healthy way of having vegetables, but once in a while indulgence is fine especially when it calls for the festive season. You can check out my other Desserts which can be prepared for any festive season, be it Eid, Diwali or Christmas.

I also like to play around with the names of the dishes to make it sound more fascinating. For instance, I love to call any beetroot dish with the name 'Red Velvet'. It is very common to see kids running away from vegetables and beetroots do not appear in their dictionary at all. By just switching the names from beetroot to red velvet, the whole mindset changes. You can check out my previous beetroot recipe of Red Velvet Cutlets with Cream Cheese which happens to be the most healthiest cutlets to feed the kids who are fussy about having veggies.

Red Velvet Halwa ~ Beetroot Halwa ~ Beetroot Dessert
Red Velvet Halwa ~ Beetroot Halwa 

Red Velvet Halwa ~ Beetroot Halwa

A slow cooked dessert by cooking grated beetroot with milk and sugar and infused with royal flavors of saffron and cardamom.

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 10 minutes
1 cup = 250 ml capacity
Serves 4


3 cups grated beetroot
1 cup full fat milk
4 - 5 tablespoon sugar
4 tablespoon clarified butter (ghee)
1 teaspoon cardamom powder
1/4 teaspoon saffron soaked in warm water
1 teaspoon rose water
2 tablespoon chopped nuts (almond/pistachio/cashew nut)


1. Wash and peel the beetroot. Grate it till you get 3 cups of it.
2. Heat clarified butter (ghee) in a heavy bottom pan and fry the chopped nuts. Fry for 1 minute on low heat and as soon as it turns light golden in color, remove from the pan and set aside for garnishing.
3. In the same pan add more ghee if needed and fry the grated beetroot on medium high heat for 15 minutes stirring constantly.
4. Now add the milk and cook on slow flame till the dessert gets a thick kheer like consistency and the liquid has all dried up. This will take about 30 to 40 minutes depending on the quality of the beetroot.
5. Finally add sugar, cardamom powder, soaked saffron with its water and rose water. Stir well and continue cooking for 5 to 10 more minutes.
6. Serve warm with cold ice cream and chopped nuts.

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  1. Thankfully, my girls love having beetroot, so I have no qualms of them not eating it! I love beetroot halwa, beautiful color!

    1. Thanks Rafee and you are lucky as your kids are not much fussy about vegetables