Healthy Beetroot Halwa Recipe

If you want to make a healthy dessert for your next gathering, try the beetroot halwa recipe. It’s an easy recipe that uses grated beets, khoya, sugar and cardamom. You can even add raisins if you prefer. This recipe is a good choice for vegetarians as it is gluten-free and suitable for a vegetarian diet.

The first step in this beetroot halwa recipe is to wash and peel the beetroot. Next, cut them into cubes. Once the beetroot is steamed, remove the skin and slice the beets into pieces. You can use a shredding disc to make the cubes as small as possible. To make the dish even richer, add almond flour or khoya.

Healthy Beetroot Halwa Recipe image 1

Traditionally, halwa is made with ghee. However, you can use coconut oil instead. Jaggery can be a powder or syrup, but the sweetness of the beets will determine the amount of sugar you use. If you don’t have ghee, use coconut oil. In addition to khoya, you can add a few sprigs of cinnamon, ginger or cardamom.

A few minutes before the beetroots are cooked, you can saute them in ghee. This will give the sweets a coarse texture. You can serve the beetroot halwa immediately or refrigerate it until it reaches the desired consistency. It will thicken when cool. If you don’t have a grater, you can use a hand grater.

Healthy Beetroot Halwa Recipe image 2

Make the beetroot halwa the day before you serve it to your guests. Then, either microwave it for a minute or heat it in the refrigerator for about 5 minutes. Serve warm or cold. You can double or triple the recipe as needed. Then, enjoy! The beetroot halwa is both delicious and addictive! It’s creamy and perfectly sweet. There’s nothing like the taste and texture of beetroot halwa!

For a healthier version of beetroot halwa, omit the khova. You’ll still have a tasty snack with no extra effort. The beetroot halwa recipe is very easy to follow and only takes about 30 minutes to make. The beetroots should be peeled before cooking and preferably be grated before using. After grating, you can add the desiccated coconut powder and stir the mixture.

When it’s time to serve the halwa, it’s time to add the sugar. Make sure you use full fat milk as this gives the halwa extra richness and flavor. When it’s ready, it should be thick and glossy. The halwa will thicken as it cools, so remove it from the heat when the texture is still moist. Serve hot or cold, with vanilla ice cream and fried almonds.

After sautéed the beetroot in ghee, add the shredded beetroot to the pan. Cook the mixture until the milk has evaporated. Add the sugar and stir until the sugar is dissolved. Then, add the cardamom powder and roasted cashew nuts. Stir this mixture on medium heat for about two minutes. This is one of the easiest dessert recipes.