July 4, 2012

Beetroot Halva

As a child I relished the sweet taste of steamed beets and loved the magenta hue much more! It was my 'lipstick' - would often pester Mom or Baa to cut a slice of beetroot such that I could hold it between my little fingers like a real 'lipstick' and paint my face all over. :)
I know now that beetroots are a wonderful source of potassium, magnesium, folic acid and iron as well as vitamins A, B6 and C.
I made a super simple beetroot halva for some friends after a Biryani dinner. Enjoy it with little less guilt, coz also good for you! ;) Here it goes.

Serves: 6-8 persons
Preparation time: 10 mins
Cook time: 30 mins

3 large beetroots, grated (about 3 cups)
14 oz. sweetened low fat condensed milk
1 tsp cardamom seeds, crushed
1 tbsp clarified butter/ ghee
1/2 cup chopped nuts (cashews, almonds, pistachios etc)
1/2 cup raisins

  • Heat a large thick bottomed skillet, add ghee. Once warm, add cardamom seeds to infuse the aromatic flavor of the cardamom throughout the halva.
  • Add grated beetroots and saute till softened.
Grated beetroots sautéed in ghee
  • Add condensed milk and stir occasionally till the beets cook completely and turn slightly glossy - about 25-30 minutes. Most of the moisture would have evaporated by then. Note - The halva will thicken further as it cools.
  • Fold in the raisins and nuts. 
  • Garnish with nuts and serve. It can be served hot or chilled. 
Beetroot Halva
Notes: Condensed milk can be substituted by milk and sugar to taste. To make it richer, cashew paste or  khoya could also be added. 

Bon Apetit!
Hetal from Houston


  1. beetroot halwa looks just awesome... lovely color

    1. Thank you. You seem to be totally into blogging. Awesome pictures on you blog. :) Thanks for stopping by.

  2. This looks quite interesting and novel! I am gonna give it a try. :)