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Beetroot Halwa

Nov/12/2023 / by Anubhuti Krishna

A Diwali special that combines traditional sweets with fall produce

Bowl of red beetroot halwa with folded napkin and spoon
Photo via Shutterstock

Diwali desserts need not be the same preparations we have cooked for years. This recipe is a twist on the classic halwa, but with the added benefits of beetroot and no wheat (vegetable in a dessert!).

Beetroot halwa can be easily made at home, but it’s still indulgent, and will add sweet joy to your celebrations.

Team SEEMA wishes you Happy Diwali!

Beetroot Halwa

Recipe courtesy: Chef Abhijeet Thakrey of Taj City Center, Gurugram


Beetroot, rinsed, peeled, and grated 17 oz

Full fat milk 3 cups

Sugar 6 tablespoons

Ghee 3 tablespoons

Green cardamom 3-5 pieces

Cashews 15-20

Green raisins 15-20


In a deep, thick-bottomed pan, combine milk and grated beetroot.

On low-medium flame, bring the whole mixture to boil, then let it simmer. Keep stirring at intervals when the mixture comes to a boil, and while it simmers.

The grated beetroot will cook in the milk and the milk will begin evaporating.

When the milk has reduced by 75-80 percent, add the ghee and sugar to the mix.

Keep stirring and let it continue to simmer on a low flame.

Add the cashews, cardamom powder and raisins. Simmer till all the milk has evaporated, then switch off the burner.

Serve hot, warm, or chilled.

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