Royal Beetroot Halwa Making Tips – As winter approaches, everyone, from children to adults, develops a greater appetite. The craving for sweets is especially strong in many people. If you’re one of those who only want to eat delicious ladoos or gajar ka halwa (carrot halwa) during the cold weather, then today we’ve brought you a melt-in-your-mouth, tasty, and healthy recipe that you’ll thoroughly enjoy.
It also has excellent health benefits and will prove to be a miracle cure for your body. Yes, today we’re sharing a delicious and easy recipe for beetroot halwa. Every member of your family will ask for it again and again. So, without further ado, let’s learn the easy way to make it.
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Why is Beetroot Halwa beneficial?
Beetroot is considered rich in nutrients. It contains iron, fiber, and antioxidants, which can be beneficial for people suffering from anemia. Including beetroot in your diet is also recommended to strengthen immunity during the winter months. The addition of milk and ghee makes this halwa even more nutritious.
Choosing the right beetroot is crucial
Making good halwa starts with choosing the right beetroot. Always choose fresh, firm, and deep red beetroots. Wash and peel them thoroughly. Grating the beetroot with a coarse grater will give the halwa beautiful strands. Finely grating the beetroot will result in a softer and creamier halwa.
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Easy Traditional Recipe for Beetroot Halwa
Heat pure ghee in a heavy-bottomed pan. First, add cashews, almonds, and raisins and fry them until lightly golden brown, then remove and set aside. Now, add the grated beetroot to the same pan and sauté it over low heat, stirring continuously. This removes the raw taste of the beetroot and releases its aroma.
Vidyawati Devi, an elderly woman from Ballia, says that you should only add milk when the beetroot is properly sautéed. Add the milk, cover the pan, and let it cook on low heat. Stir occasionally so that the beetroot absorbs the milk properly and becomes soft.
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When the milk has almost dried up and the mixture looks thick, add sugar or jaggery to taste. Beetroot has a natural sweetness, so you won’t need much sugar. The halwa will become slightly loose after adding the sugar, but don’t worry—it will thicken again after cooking for a while.
Now add mawa (khoya) or milk powder, which makes the halwa rich and creamy. Finally, add cardamom powder so that the aroma is felt in every bite.
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The perfect way to serve
When the halwa starts to leave the sides of the pan, turn off the gas. Garnish with roasted dry fruits and a little mawa on top.
The hot and delicious beetroot halwa is now ready to serve.
The perfect blend of taste and health
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The deep red color, creamy texture, and aroma of ghee in this halwa will attract everyone. On special occasions during winter, this dessert not only adds sweetness but also takes care of your health. If you want to try something different and nutritious this winter, then you must make beetroot halwa.