Grate the Beetroots: Start by washing and peeling the beetroots. Grate them finely using a grater. The finer the grate, the smoother your halwa will be.
Cook the Beetroots: In a heavy-bottomed pan, heat 2 tablespoons of ghee over medium heat. Add the grated beetroot and sauté for about 5-7 minutes until the raw smell disappears.
Add Milk: Pour in the milk and bring the mixture to a boil. Reduce the heat and let it simmer, stirring occasionally, until the beetroot is cooked and the milk has reduced significantly.
Add Dates and Raisins: Stir in the chopped dates and raisins. These natural sweeteners will give the halwa its sweetness without the need for added sugar. Continue to cook, stirring frequently, until the mixture thickens.
Add Khoya and Cardamom: If you’re using khoya, add it now and mix well. Add the cardamom powder for a fragrant touch. Cook for another 5 minutes until the halwa starts to leave the sides of the pan.
Add Remaining Ghee: Add the remaining ghee and mix well. Cook for another 2-3 minutes to ensure the ghee is well incorporated.
Garnish with Nuts and Saffron: Finally, add the chopped nuts and saffron strands (if using), mixing them into the halwa. Remove from heat.
Serving Suggestions Serve the beetroot halwa warm, garnished with additional nuts if desired. It makes for a lovely dessert on its own or paired with a scoop of sugar-free ice cream.
Benefits of Beetroot Halwa
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