Fragrant, comforting, and easy to serve as a complete meal, Mango and Beet Halwa bites with Candied Beet Coconut Rice thins. vegan glutenfree option is a vegan, vegetarian Indian, Vegan dessert made with water, finely cubed beet, and raw sugar in about 65 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 55 minutes
  • Total time: 65 minutes
  • Yield: 4 servings
  • Category: Dessert
  • Cuisine: Indian, Vegan

Ingredients

Candied Beet:

  • 1/2 cup water
  • 1/4 cup finely cubed beet
  • 3 Tablespoons raw sugar
  • 1 teaspoon grated ginger

Candied Beet Thins: GF

  • 1/4 cup coconut flakes
  • 1 cup crisp rice cereal
  • 1 teaspoon flaxmeal
  • 1/4 teaspoon baking powder
  • 2 Tablespoons water
  • 2 Tablespoons ground raw sugar
  • 2 Tablespoons candied beet and some beet syrup

Mango Halwa:

  • 1/4 cup coconut flakes
  • 1/4 cup rice cereal - ground coarsely with a pulse in the blender
  • 1/4 cup semolina (to make glutenfree, substitute with cream of rice or make pink Beet coconut balls with added rice cereal)
  • 1/2 ripe mango (medium)
  • 1/4 cup water
  • 2 -3 Tablespoons raw sugar (more if the mango is not ripe enough)

Beet Halwa:

  • Add 2 Tablespoons Candied beet and 1 teaspoon beet syrup

Method

Candied Beet:

  1. In a pan, add the chopped beet, ginger, water and sugar. Mix well and cook on low-medium heat until the syrup thickens to like maple syrup consistency. 35+ minutes. I had a little more than a Tablespoon syrup reserve.
  2. Beet Thins:
  3. In a bowl, add flaxmeal, raw sugar and warm water and mix well.
  4. Add coconut flakes to a blender and Blend a bit till some of it become buttery.
  5. Add the Rice cereal and baking powder to the same blender, and pulse it once or twice to make a coarse flour.
  6. Add to flaxmeal mixture and combine.
  7. Add 2-3 Tablespoons candied beet cubes, a teaspoon of beet syrup, mix and form 4-5 medium size thin cookies.
  8. Bake at pre-heated 350 degrees F for 15-17 minutes.
  9. Cool for a few minutes.
  10. Serve warm, layered with warm halwa, topped with candied beet and coconut flakes.(and/or beet syrup)

Halwa:

  1. Blend the chopped mango, sugar and water and keep ready.
  2. In a deep pan, add the semolina and roast on medium heat for 2-3 minutes until the color starts to change.
  3. Add the coconut flakes and coarsely ground rice cereal and roast or another minute or 2 until the coconut smells toasty and leaves a little oil.
  4. Add the blended mango mixture and cook on low heat until the dry ingredients absorb the puree and make a thick halwa consistency.(3-4 minutes, stir every few seconds)
  5. Remove half of the mixture and keep aside to cool a bit.
  6. To the other half, add a Tablespoon of candied beet cubes and a teaspoon of beet syrup(if you have some left), mix for a few seconds.
  7. Take off heat and keep aside to cool.

Serve:

  1. Make balls or other shapes with the halwa mixture and place on coconut rice candied beet thins. Top with candied beet cubes(how pretty are those), coconut shreds (and beet syrup-optional). Serve warm.

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.