Beetroot Halwa, called Chukandar Halwa, is a vibrant and healthy Indian dessert with grated beetroot, milk, sugar, and ghee. As a whole, this dish embodies the earthy taste of sweetness and richness in texture that makes the halwa different from traditional recipes. Try this easy Beetroot Halwa recipe for a healthy dessert. The bright red colour of beetroot gives an interestingly appealing look to the halwa and, fortunately, is just as delicious as it looks. To prepare a delicious beetroot halwa, fresh beetroots are grated finely and then cooked in the ghee till they soften and release their natural sweetness. Then, a pan with grated beetroot is simmered with milk to absorb the creamy richness. Sugar adds to its sweetness, while the pinch of cardamom brings in an aromatic fragrance. The milk is allowed to cook until it becomes the consistency of pudding, and the flavours combine as it absorbs. Cashews or almonds, often toasted in ghee, provide some texture and taste, giving a lovely crunch to soft beets. This is thus a hot, comfortable dessert that is delicious and loaded with nutrients. Beets are high in vitamins and antioxidants and rich in dietary fibre. This can be enjoyed either hot or cold. The recipe of Beetroot Halwa is easy, delicious, and nutritious. Let's explore the beetroot halwa recipe.

• 1 l milk
• 500 gms beetroot
• Kishmish
• 1/2 tsp cardamom powder
• 200 gms sugar
• 10-12 cashews
• Pista
• Almonds
• 2 tbsp ghee

• Beetroot halwa is the louder, brighter cousin of Gajar ka Halwa. The preparation process for beetroot halwa starts with the prime ingredient: beetroot.
• Wash and peel 500 gms of fresh beetroot, removing dirt or skin.
• Now, grate the beetroot with a medium grater so that the vegetable cooks quickly and is infused with milk and sugar flavours.
• Start by taking a heavy-bottomed pan and adding two tablespoons of ghee over a medium flame.
• Once the ghee is hot, add the grated beetroot to the pan and saut it for about 8-10 minutes.
• As you stir, the raw, earthy smell will be gone and begin to soften into an all-over vibrant red colour. It's during this saut ing that the beetroot picks up its sweetness naturally and prepares itself to soak in all the flavours the milk and sugar will introduce.
• Once the beetroot is softened, add 1 litre of full-fat milk, stirring very well to dissolve the beetroot into the milk. Bring the milk to a soft boil, then reduce the heat to medium. Let it cook while occasionally stirring up the bottom so that the mixture doesn't stick to the bottom of the pan.
• This is the stage where the milk begins to evaporate and thicken slowly.
• Once the milk has reduced to half, add 200 gms of sugar to it. Stir well so that all the sugar dissolves perfectly into the liquid mixture.
• Carry on stirring the mixture further for another 10 to 15 minutes.
• Now that halwa is thickening, let's prepare the garnish. Heat one tablespoon of ghee in a separate small pan on medium flame. Once the ghee heats up, add 10-12 cashews and 10-12 raisins.
• Fry them until they turn golden brown and give a nutty flavour.
• Cashews will add crunchiness, while the raisins will add a sweet touch. Once roasted, add them to a beetroot halwa mixture made with 1/2 Tsp of cardamom powder.
• Stir well and cook for 2-3 minutes more, allowing the flavours to merge before you switch off the flame.
• Serve with your beetroot halwa. You can have it straight from the pan, warm it, or refrigerate it to be served later. Garnish with slivered almonds or pistachios to serve.