Beetroot Halwa

/

Beetroot Halwa

Sweet, creamy, and infused with fragrant cardamom spice, this Beetroot Halwa is the ultimate feel-good treat! Made with coconut milk and not too sweet, it’s a vibrant twist on a classic Indian dessert—rich, comforting, and oh-so-delicious. Every spoonful is a delightful mix of colour, flavour, and nourishment—perfect to cozy up with on a cool winter day.

 

Ingredients:

  • 2 cups grated beetroot (about 2-3 medium-sized beets)

  • 1 ½ cups coconut milk (full-fat for creaminess)

  • ½ cup coconut sugar  (adjust sweetness to taste)

  • 2 tbsp coconut oil 

  • ½ tsp cardamom powder

  • 2 tbsp raisins 

  • 2 tbsp chopped nuts (almonds, cashews, or pistachios)

Directions:

Start by washing, peeling, and grating the beets, then set them aside. In a large non-stick pan, heat the coconut oil over medium heat. Once the oil is warm, add the grated beetroot and sauté for 5-7 minutes.

Next, pour in the coconut milk and stir the mixture well. Bring it to a gentle simmer, then reduce the heat to low. Allow the beetroot to cook, stirring occasionally, for 15-20 minutes or until it softens and absorbs most of the liquid.

Add the coconut sugar and cardamom powder to the pan, mixing thoroughly to combine. Continue cooking for another 10-12 minutes, stirring frequently, until the halwa thickens and develops a pudding-like consistency.

Stir in the raisins and half of the chopped nuts for added texture and flavor. 

Garnish with the remaining chopped nuts and serve warm or at room temperature.

Beetroot Halwa