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Beetroot Halwa is a vibrant, delicious Indian dessert made with grated beetroot, milk, ghee, and sugar. This quick and easy sweet recipe comes together in under 30 minutes and is perfect for festivals, celebrations, or simple weekday treats. With its rich color, creamy texture, and aromatic cardamom flavor, beetroot pudding is a wholesome dessert that even kids enjoy. Whether you grate, chop, or pressure‑cook the beets, this halwa turns out flavorful and melt‑in‑the‑mouth every time.

Can I grate beetroot for halwa? Yes — grating is the traditional method. To save time, you can finely chop the beetroot using a chopper. For a smoother texture (especially for kids), you can even grind the beetroot before cooking.

Can I make beetroot halwa in a pressure cooker or Instant Pot? Absolutely. Sauté the beetroot first, then pressure cook it with milk. You can cook it in a separator or release pressure manually before continuing the halwa process in the pan.

Can I reduce the sugar? Yes — adjust sweetness to your preference. You can also replace white sugar with jaggery or brown sugar for a deeper flavor.

How long does beetroot halwa stay fresh? Because it contains milk, its shelf life is short. Once cooled, refrigerate it. It stays good for up to 3 days.

Should I add sugar while cooking the beetroot? Avoid adding sugar before the beetroot softens. Sugar slows down cooking, so always add it after the milk is absorbed and the beetroot is tender.

Can I reduce sugar?

Yes, adjust according to your sweetness. You can use jaggery/ brown sugar instead of white sugar.

Beetroot recipes

beetroot halwa

easy beetroot halwa

5 from 1 vote

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Ingredients

1 + 1/2 cup Beetroot grated or finely chopped in the chopper
3/4 cup sugar
2 cup + 1/2 cup Milk
3 tbsp Ghee/Butter
1/8 tsp Cardamom Powder
10 Cashews

Instructions

Add ghee to the pan. When the ghee is hot, add cashews and roast till they are golden brown
Turn off the stove and keep the cashews aside
In the same pan, add beetroot. Sauté for around 3 minutes till the raw smell goes off
Add milk and allow it to boil on a medium flame. Mix well and cook till the milk is absorbed and beetroot turns soft. it takes around 15 -2 0 minutes
Furthermore, add sugar, cardamom powder, and mix well
Cook for 3 minutes or till the sugar dissolves well
Add roasted cashews, ghee, milk, and mix well
Cover and cook for 5 minutes or till the halwa comes together as a mass

Video

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Notes

I have chopped beetroot into tiny pieces with a chopper. Instead, you can grate the beetroot
for halwa, have cooked beetroot in the pan.Instead, you can pressure cook beetroot with milk and prepare halwa in a pan
Avoid adding sugar before cooking beetroot
Add sugar according to your sweetness
Because of milk shelf life of beetroot halwa is less
After halwa is cool refrigerate. It stays good for 3 days

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