It is called chukandar ka halwa in Hindi. Because chunkandar is a Hindi term for beetroot. The method to make beetroot halwa is same as other halwas made with vegetables. It starts with sauteing the grated beet in ghee, followed by slow cooking it with milk and then sugar. Lastly, flavored with cardamom powder and more ghee. And garnished with chopped nuts. This beet halwa makes a great/healthy snack or dessert for kids or toddlers. Beet has a natural sweetness of its own and so we are adding less sugar compared to other halwa. If you want to make it more healthy for your kid then you can replace the sugar with date puree. The bright, beautiful red color of halwa seems attractive and interesting to kids. This is a great way to include this healthy beetroot on their diet. My daughter just loves this halwa. Other beetroot recipes on the blogBeetroot roti // Beetroot rice // Beetroot paratha // Beetroot raita Here in the USA, I always get the beetroot leaves along with it. As you know me, I do not like to waste/throw anything. So I make beet greens dal and sometimes aloo beet greens sabzi. This halwa has strong and noticeable taste of earthy beetroot. Some might not like its taste like my hubby. The texture is almost the same as gajar halwa except this one is more moist and looks shiny, glossy.
How to make Beetroot Halwa?
Preparation: Wash and scrub the beetroot really well. Peel the skin and grate the beetroot using a box grater. If making a big batch then you can use a food processor.
- Heat one tablespoon of ghee in a pan on medium heat. Once hot add grated beetroot and cook.
- Continue cooking with stirring occasionally till it is cooked slightly (for around 5 minutes). It shrinks in size and started becoming soft.
- Now add milk and let it come to a boil.
- Let it simmer on medium-low heat and keep stirring often.
- When the milk is evaporated almost 80% start stirring very frequently to make sure that it is not sticking to the sides and bottom of the pan. Eventually, start stirring continuously.
- Cook till all the moisture from milk is evaporated. It took me about 15 minutes.
- Now add sugar and cardamom powder.
- Mix and as sugar melts, halwa becomes runny and liquidy again.
- Continue cooking with stirring very frequently and eventually continuously till all the moisture is again evaporated and it becomes thick, halwa consistency. It took me about 6 minutes.
- Add chopped cashews, almonds and remaining 1 tablespoon of ghee.
- Mix well and cook for 1 minute and then turn off the stove. As we added ghee at the end, beetroot halwa becomes shiny and glossy. Serve beetroot halwa warm or chilled. You can store the halwa in the refrigerator in an airtight container for 3-4 days. Check out more Halwa RecipesDudhi halwa // Pumpkin halwa // Papaya halwa // Pineapple halwa
