Beetroot and Carrot Halwa – A Vibrant Indian Dessert
Beetroot and Carrot Halwa is an exquisite sweet dish that blends the earthy flavors of beetroot and the natural sweetness of carrots into a rich, indulgent treat. This dessert is a perfect balance of sweetness, warmth, and color, making it ideal to serve both hot or chilled after a wholesome Indian meal. While carrot halwa and beetroot halwa are traditionally made separately, combining them results in a stunning dish that is as delicious as it is vibrant. The addition of fresh cream and saffron elevates this halwa, turning it into a decadent dessert that’s sure to please every palate.
Cuisine: North Indian Recipes
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot, grated | 1 cup |
| Carrot (Gajjar), grated | 1 cup |
| Ghee (or butter) | 4 tbsp |
| Milk (full cream) | 2 cups |
| Fresh cream (or khoya/mawa) | 1/2 cup |
| Sugar | 3/4 cup (adjust to taste) |
| Cardamom powder (Elaichi) | 1 tbsp |
| Saffron strands | 6 strands |
| Whole almonds (Badam), blanched | 1 tbsp |
| Cashew nuts, broken | 1 tbsp |
| Sultana raisins | 20 raisins |
Preparation Time
10 minutes
Cooking Time
40 minutes
Instructions
-
Heat Ghee
Begin by heating 2 tablespoons of ghee (or butter) in a heavy-bottomed pan over medium heat. Add the broken cashew nuts and fry them until they turn golden brown. Once done, set them aside for later use. -
Sauté the Vegetables
In the same pan, add the remaining ghee. Toss in the grated carrot and beetroot. Sauté the mixture for about 2-3 minutes, stirring occasionally to ensure that the vegetables soften a bit and begin to release their natural sweetness. -
Add Milk
Pour in the milk and bring the mixture to a gentle simmer. Cook on medium heat, allowing the milk to reduce and condense, which will result in a thick and creamy consistency. -
Incorporate Cream and Sugar
Once the milk has evaporated and the mixture thickens, add the fresh cream (or khoya/mawa) and sugar. Stir well to combine, and continue simmering for about 5 more minutes, allowing the mixture to thicken further. -
Flavor the Halwa
Now, stir in the saffron strands, cardamom powder, fried cashew nuts, and raisins. Mix everything together to allow the flavors to meld. -
Finish with Ghee
Add the remaining 2 tablespoons of ghee into the halwa. Stir to ensure that the ghee is fully incorporated, enhancing the richness of the dish. -
Garnish and Serve
Garnish your Beetroot and Carrot Halwa with blanched almonds for a touch of elegance and crunch.
Serving Suggestions
This halwa can be served both hot or chilled, depending on your preference. It makes for a delightful dessert after a flavorful Indian meal and can also be enjoyed as a sweet snack in the evening.
Tips for the Perfect Beetroot and Carrot Halwa
- Adjust the sugar according to the natural sweetness of the vegetables.
- To make it even richer, you can substitute milk with condensed milk for a creamier texture.
- You can also experiment with adding a few rose water drops for an aromatic twist.
- For a nutty variation, you can include pistachios along with almonds and cashews.
Nutritional Information
| Nutrient | Amount (Per Serving) |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 35 g |
| Protein | 3 g |
| Fat | 10 g |
| Fiber | 4 g |
| Sugars | 20 g |
Indulge in this vibrant, flavorful dessert that not only delights the senses with its rich taste but also adds a burst of color to your table. Whether you serve it on a special occasion or enjoy it as a comforting evening treat, Beetroot and Carrot Halwa is sure to be a crowd-pleaser!
