Beetroot Halwa Recipe (With Vegan Option)
Beetroot Halwa, a traditional Indian dessert, has undergone a healthy twist that makes it just as delicious, with fewer calories. This vibrant dish is a perfect choice to satisfy your sweet tooth, whether you’re celebrating a special occasion or simply indulging in a sweet treat. The naturally sweet taste of beetroot, paired with the richness of almond milk or coconut milk, offers a guilt-free indulgence that’s both nutritious and comforting. Top it off with crunchy pistachios for a delightful texture contrast, and enjoy it warm or chilled, depending on your preference.
Ingredients
| Ingredient | Quantity |
|---|---|
| Beetroot (grated) | 2 cups |
| Ghee (or extra virgin coconut oil) | 2-3 teaspoons |
| Cardamom Pods/Seeds (freshly ground) | 3 |
| Almond Milk (or coconut milk) | 1-1/2 cups |
| Pistachios (blanched and sliced) | 8 |
| Dates (soaked in warm water for 20 minutes) | 1/2 cup (adjust to taste) |
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Servings: 4-6
Instructions
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Soak the Dates: Begin by soaking the dates in hot water for 20 minutes. Once soaked, drain the excess water into a bowl and use the same soaking liquid to blend the dates into a smooth paste. If needed, add a little more soaking liquid to achieve a smoother texture.
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Cook the Beetroot: In a heavy-bottomed pan, heat the ghee or coconut oil over medium heat. Add the grated beetroot and sauté it for 3-5 minutes, or until fragrant. This step enhances the flavor and softens the beetroot.
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Add the Milk: Pour in the almond milk (or coconut milk) and bring the mixture to a simmer. Cover the pan and let it cook on low heat until most of the liquid evaporates, stirring occasionally to prevent it from sticking to the pan. This should take approximately 8-12 minutes.
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Incorporate the Date Paste and Cardamom: Once the liquid has mostly evaporated, add the prepared date paste and freshly ground cardamom. Mix well to combine all the ingredients thoroughly.
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Final Cooking: Continue cooking the mixture on low heat for another 5-8 minutes, until it all comes together and the excess moisture is absorbed. Stir occasionally to ensure the mixture doesn’t burn at the bottom.
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Garnish and Serve: Once the halwa has reached a thick, pudding-like consistency, remove it from the heat. Top with the sliced pistachios for a delightful crunch. You can enjoy this warm or let it chill in the refrigerator for a cool, refreshing treat.
Tips:
- You can easily adjust the sweetness by adding more dates to the recipe, depending on your taste preference.
- For a vegan version, ensure that you use coconut oil instead of ghee and almond milk instead of regular dairy milk.
- This dessert is rich in antioxidants and nutrients, making it a healthier alternative to traditional halwa recipes.
Enjoy your Beetroot Halwa (With Vegan Option) as a wholesome and indulgent treat that can be enjoyed any time of the year! Whether served warm or chilled, it’s sure to be a hit with everyone.
