Beetroot Halwa, also known as GaajarHalwa’s vibrant cousin, is a delicious and nutritious Indian dessert made primarily with beetroot, milk, and a handful of other ingredients. This dish, rich in flavor and color, is an excellent way to include a healthy vegetable in a traditionally indulgent dessert. Beetroot, with its natural sweetness, adds a beautiful hue and earthy taste to this dessert, making it a perfect sweet treat that is as good for your body as it is for your taste buds.
Here’s a step-by-step guide to making a healthy and vibrant Indian Beetroot Halwa.
Ingredients:
- 2 medium-sized beetroots (grated)
- 1 cup low-fat milk (or almond milk for a dairy-free version)
- 2 tablespoons ghee (clarified butter) or coconut oil for a vegan option
- 2 tablespoons jaggery or honey (adjust to taste for sweetness)
- 1 tablespoon almonds (chopped)
- 1 tablespoon cashews (chopped)
- 1 tablespoon raisins
- 1/4 teaspoon cardamom powder
- 1/4 teaspoon saffron strands (optional, for color and fragrance)
- 1 tablespoon of rose water (optional, for an aromatic touch)
- A pinch of salt (to balance the sweetness)
Preparation Steps:
1. Preparing the Beetroot:
- Wash and peel the beetroots. Grate them finely using a box grater or a food processor. This helps the beetroots cook faster and ensures the halwa has a smooth texture.
- Set the grated beetroot aside, ready for the next step.
2. Cooking the Beetroot:
- In a heavy-bottomed pan, heat 2 tablespoons of ghee (or coconut oil) over medium heat. Once the ghee is hot, add the grated beetroot to the pan. Sauté the beetroot for about 5 minutes, stirring frequently. This step helps to soften the beetroot and release its natural sweetness.
- Add a pinch of salt to enhance the flavors and to balance the sweetness of the beetroot.
3. Adding Milk and Sweeteners:
- Now, pour in 1 cup of low-fat milk (or almond milk if you prefer a dairy-free version). Stir well to combine the grated beetroot with the milk. Allow it to cook on medium heat, stirring occasionally to prevent the mixture from sticking to the pan.
- Once the milk begins to reduce, add 2 tablespoons of jaggery or honey, depending on your sweetness preference. Jaggery adds a more traditional, earthy flavor to the halwa, but honey is a good alternative for a lighter sweetness.
- Continue to cook the mixture until the milk is absorbed and the beetroot becomes soft. This will take around 10-15 minutes.
4. Infusing Aroma and Flavor:
- Once the milk is absorbed and the beetroot mixture thickens, add the cardamom powder and saffron strands (if using). Stir well to mix the spices and allow the saffron to release its vibrant color and fragrance into the dish.
- If you’re using rose water, add it at this point for an additional layer of aroma and flavor. Rose water pairs beautifully with the natural sweetness of the beetroot, creating a rich and indulgent dessert experience.
5. Nuts and Final Touch:
- In a separate small pan, heat a teaspoon of ghee and fry the chopped almonds, cashews, and raisins until golden brown. This step adds a lovely crunch and a nutty flavor to the halwa.
- Add the fried nuts and raisins to the beetroot mixture and stir to combine. The nuts will enhance the texture, and the raisins will add little bursts of sweetness throughout the dish.
6. Simmering the Halwa:
- Continue to cook the halwa on low heat for another 5-10 minutes, allowing it to thicken further. The consistency should be creamy, with the beetroot soft and the milk completely absorbed into the mixture. Stir occasionally to ensure it doesn’t burn or stick to the bottom of the pan.
- Adjust sweetness if needed, adding more jaggery or honey if you prefer a sweeter halwa.
7. Serving the Beetroot Halwa:
- Once the beetroot halwa reaches a thick, creamy consistency, remove it from the heat. It can be served warm or at room temperature. Garnish with additional chopped nuts or a few strands of saffron for extra elegance.
- You can also chill the halwa and serve it cold if you prefer.
Tips for a Healthier Beetroot Halwa:
- Use Low-Fat Milk or Dairy-Free Milk: To make this halwa healthier, opt for low-fat milk or non-dairy milk like almond or oat milk. These alternatives will keep the dish lighter without compromising on flavor.
- Replace Sugar with Jaggery or Honey: Jaggery is a healthier natural sweetener and gives the halwa a rich flavor. Honey can also be used for a lighter sweetness. Avoid processed sugar for a healthier option.
- Add More Nuts for Protein: Almonds, cashews, and raisins add crunch and protein to the dish. You can even add walnuts or pistachios for added variety and nutrition.
Benefits of Beetroot:
Beetroot is packed with essential nutrients like vitamins, fiber, and minerals. It’s known to promote healthy blood circulation, lower blood pressure, and boost stamina. The antioxidants in beetroot help protect the body from oxidative stress, making this dessert not only delicious but also nutritious.
Conclusion:
Beetroot Halwa is a vibrant, healthy, and indulgent dessert that offers a perfect balance of sweet, nutty, and spicy flavors. With its colorful appearance, rich taste, and nutritional benefits, this healthy Indian dessert is an excellent choice for any occasion. Whether you’re looking to satisfy your sweet tooth or enjoy a nutritious treat, Beetroot Halwa is a wonderful option that the whole family will enjoy!
