Hello everybody, it is Drew, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, beetroot halwa. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
Beetroot halwa is one of the most popular of recent trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes yummy. Beetroot halwa is something which I’ve loved my entire life. They are fine and they look wonderful.
Beetroot halwa recipe with step by step photos. Beetroot halwa is a slow-cooked dessert made with grated beetroots, milk, sugar, cardamom and dry fruits. This is one of those halwa which I have.
To begin with this particular recipe, we have to prepare a few components. You can cook beetroot halwa using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Beetroot halwa:
- Make ready 3-4 beetroot
- Take 1 cup full fat milk
- Get 1 cup sugar
- Get 1 tsp cardamom powder
- Prepare as required Dry fruit
- Get 2 tbsp ghee
The vibrant humble beetroot merges well with ghee (clarified butter), milk. Beetroot Halwa - a delicious dessert prepared from nutrition rich beetroot, has a rich and creamy texture and tastes similar to Carrot Halwa (Gajar Halwa). Beetroot Halwa (beetroot ka halwa) is a delicious Indian dessert prepared with beetroots. It is easy to prepare and tastes great.
Instructions to make Beetroot halwa:
- Grate beetroots.
- Then heat pan and put beetroot. Roast until beetroot dry then add ghee.than roast now add milk and cardamom powder and cooked 15 min until dry.
- Put dry fruit and halwa is ready.
Even those who hate beetroots will love this delicious halwa. Home » BEETROOT RECIPES » Beetroot halwa recipe The first time I tried beetroot halwa, it was total disaster, I ended up in making. Beetroot Halwa is a delicious fudge-like pudding that is made from grated beetroot stewed in milk and spiced with cardamom. Beets are highly nutritious and great for cardiovascular health.
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