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Beetroot halwa in tamil / beetroot recipes in Tamil / beetroot sweet in tamil

1,262 views · Published 25 April 2018 · 5:58 · Indexed 8 November 2026

Channel: Just Cook Kitchen · 2018 · Howto & Style

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INGREDIENTS
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• Fresh beetroot, peeled and grated — 3 medium (approximately 3 cups grated)
• Full-fat whole milk — 2 cups
• Sugar — 3/4 cup (adjust to taste)
• Ghee — 4 tablespoons
• Cardamom powder — 1/2 teaspoon
• Cashew nuts, halved — 12 to 15
• Raisins — 1 tablespoon (optional)
• Milk powder — 2 tablespoons (optional, for richness)

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METHOD
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1. Wash, peel, and grate the fresh beetroots using the fine side of a box grater or a food processor. Keep the grated beetroot aside. Make sure to grate it finely so it cooks evenly and blends beautifully into the halwa.

2. Heat 1 tablespoon of ghee in a wide, heavy-bottomed kadai or pan over medium flame. Add the grated beetroot and sauté it for about 5 to 6 minutes, stirring continuously, until the raw smell of the beetroot disappears and it softens slightly.

3. Pour in the full-fat milk and stir everything together well. Cook the beetroot in the milk on a medium-low flame, stirring occasionally, until the milk is almost fully absorbed by the beetroot. This process takes around 12 to 15 minutes. Be patient and stir regularly to prevent sticking at the bottom.

4. Once the milk is nearly absorbed and the mixture looks thick, add the sugar and stir well to combine. The sugar will release some moisture initially, so continue cooking and stirring on medium flame until the moisture evaporates and the halwa comes together.

5. If using milk powder, add it now and mix thoroughly. This step adds extra creaminess and a rich milky flavor to the halwa. Stir continuously for 2 minutes to avoid any lumps forming.

6. Add the remaining 3 tablespoons of ghee in two additions, stirring well after each addition. Cook the halwa on medium-low flame, stirring constantly, until it starts to leave the sides of the pan and comes together into a glossy, rich mass. This should take another 5 to 7 minutes.

7. Add the cardamom powder and mix well. The aroma of cardamom will fill your kitchen and enhance the overall flavor of the halwa beautifully. Stir for one more minute on low flame.

8. In a small separate pan, heat half a teaspoon of ghee and fry the cashew halves until they turn golden and crisp. Add the raisins if using and fry for a few seconds until they puff up. Add this garnish to the beetroot halwa and fold gently.

9. Transfer the Beetroot Halwa to a serving bowl or plate. It can be served warm or at room temperature. Garnish with a few extra cashews on top for a beautiful presentation. This halwa stays fresh for up to 3 days when stored in an airtight container in the refrigerator.

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TIPS
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✔ Always use fresh, young beetroots for the best natural sweetness and vibrant color. Older or larger beetroots can sometimes have an earthy taste that may overpower the halwa.
✔ Do not rush the cooking process. Slow cooking the grated beetroot in milk on a medium-low flame is the secret to achieving a soft, creamy, and perfectly textured halwa without any raw aftertaste.
✔ For an even richer and more indulgent halwa, replace half of the regular milk with condensed milk and reduce the added sugar accordingly. This gives the halwa a beautifully creamy and fudgy consistency that everyone will love.

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