Beetroot Halwa {Gluten-Free & Optionally Vegan Indian Beetroot Dessert}
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Recipe type: Dessert
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
A family favorite, this unique and delicious halwa is made with juicy red beets. It is an exceptional gluten-free Indian dessert that can also be made vegan-friendly.
You will need:
  • Ghee – 3 tbsp, divided (use a neutral oil for vegan version)
  • Beetroot – 3 packed cups, grated
  • Water - 1½ - 2 cups
  • Cardamom – 2, crushed
  • Cloves – 2 (optional)
  • Sugar – ½ cup (or as needed, see Notes)
  • Salt - a tiny pinch
  • Cashew nuts 6-8
  • Golden raisins - 10-12
How to:
  1. Heat 2 tbsp of ghee/oil in a large, wide, thick-bottomed pan and add the cardamom and cloves.
  2. Add the grated beets and start sautéing on medium heat, stirring constantly. You will notice the typical earthy aroma of the beets at first. Keep stirring and in few minutes, you will start noticing a sweeter smell. Keep sautéing over medium heat for at least 8-10 minutes. Do not skip this step as this will ensure that your halwa gets a nice, sweet smell and not the earthy aroma of raw beets.
  3. Now add enough water to cover the beets comfortably and bring to a gentle boil. Reduce the heat and simmer uncovered till beets are well cooked, stirring once in a while. This may take a while depending on the type of beets. Keep sprinkling more water to cook the beets if needed.
  4. Once the beets are cooked, increase the heat so that any remaining liquid evaporates. (At this point, you can remove the cloves if needed.)
  5. Add sugar and a pinch of salt. Mix well and cook, stirring constantly. The sugar introduces more water to the mixture which needs to be reduced further.
  6. Once all the extra liquid is gone, the halwa will have deepened in color to a rich purplish hue. Stir in another teaspoon of ghee/oil.
  7. Halwa is done as soon as it turns glossy, thick and starts to leave the sides of the pan. Halwa will thicken slightly once cooled.
  8. Mix in chopped cashew nuts and golden raisins fried in 2 tsp of ghee/oil. If you are using other nuts like almonds or pistachios, mix them in without frying.
  9. Serve beetroot halwa hot, warm or chilled.
Notes:
1. Use milk to cook the beets if you want a richer version.
2. The amount of sugar typically depends on how sweet the beets already are.
Recipe by At The Corner of Happy And Harried at https://www.happyandharried.com/2013/09/20/easy-dessert-beetroot-halva-indian-pudding-like-dessert/