Beetroot Halwa is a rich, healthy and vibrant popular Indian dessert made with grated beetroot, full fat milk, sugar, cardamom powder and nuts.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 4-5 cups beetroot (shredded)
  • 1 cup full fat milk ((or almond milk))
  • 1/2 cup sugar
  • 1/2 cup almond flour ((or milk powder, mawa))
  • 3 tablespoons ghee
  • 1/2 teaspoon cardamom powder
  • 1/4 cup cashews
  • 2 tablespoons raisins
  • 2 tablespoons pistachios (garnish)

Method

  1. Take four medium-sized beetroots, peel the skin and grate the beets using a grater or food processor. I have used a thick shredder/grater attachment.

Instant Pot Method:

  1. Press SAUTE button. Add one tablespoon of ghee into the pot, once hot add cashews, and stir fry till they are light golden brown. Remove and keep aside.
  2. Add the shredded beetroot and Saute with the leftover ghee for about 3-4 minutes till the raw smell disappears.
  3. Next, add milk into the pot, close the lid, and turn the pressure valve to the SEALING position.
  4. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 4 minutes and When the instant pot beeps, Quick Release the pressure. Open the lid.
  5. Add sugar, almond flour, raisins, and remaining ghee. Mix well.
  6. Turn the Instant Pot to Sauté (High) and cook for 6-8 minutes until all the liquid is mostly absorbed (evaporated) and ghee separates from halwa.
  7. Add cardamom powder, roasted cashew nuts, and mix well.
  8. Serve instant pot pressure cooker beetroot halwa warm or cold and garnish with some pistachios.

Stovetop Pot Method

  1. In a large Kadai/Pot, add 1 tablespoon of ghee into the pot, once hot add cashews, and stir fry till they are light golden brown in color. Remove and keep aside.
  2. Add the shredded beetroot and Saute with the leftover ghee for about 3-4 minutes till the raw smell disappears.
  3. Next, add milk into the pot and stir well. Cover with a lid, boil for 20 minutes stirring occasionally on medium-low flame.
  4. When 75% of the liquid is evaporated, add sugar, almond flour, raisins, and remaining ghee. Mix well.
  5. Cook for 6-8 minutes until all the liquid is mostly absorbed (evaporated) and ghee separates from halwa.
  6. Also, add cardamom powder, roasted cashew nuts and mix well.
  7. Serve beet halwa, warm or cold, and garnish with some pistachios.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.