Name: Beetroot Halwa Recipe | Chukandar Ka Halwa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 4 Cups Grated Beetroot; 2 Cups Boiled Milk; 1 Cup Sugar; ¼ Cup Ghee; 10 Cashews; 10 Raisins; 8 Pods Cardamom

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Beetroot Halwa Recipe with stepwise pics and a short YouTube video. If you like my video, please SUBSCRIBE to my Youtube channel. This is another yummy halwa using beetroot, the most common veggie available everywhere also called Chukandar in Hindi. Chukandar ka Halwa is prepared with 3 main ingredients, beetroot, milk, and sugar, unlike carrot halwa, it does not require condensed milk or khova. Beetroots gets caramelized in the sugar and lends an exotic taste to the halwa, even kids love to eat it for the beautiful color. Also, beetroot is naturally sweet in nature, so you can reduce the sugar quantity to half or as preferred. As all of us know, Beets have been associated with numerous health benefits, including improved blood flow, lower blood pressure, and increased exercise performance. If interested, check my Papaya Halwa and Carrot Halwa recipes.

Check my other Halwa Recipes like
1. Bombay Karachi Halwa
2. Thanjavur Asoka Halwa
3. Sooji Halwa
4. Tirunelveli Halwa
5. Bread Halwa
6. Milk Halwa
7. Moong Dal Halwa

Chukandar ka halwa recipe

Beetroot Halwa Recipe | Chukandar Ka Halwa

Priya Santhamohan

Beetroot Halwa Recipe / Chukandar ka Halwa is another yummy halwa using beetroot. It is prepared with 3 main ingredients, beetroot, milk, and sugar, unlike carrot halwa, it does not require condensed milk or khova.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

Course Dessert, Halwa Recipes, Sweet

Cuisine Indian

Servings 2 Cups

Calories 174 kcal

Ingredients

1 Cup = 250 ML, 1 tsp = 5 ML

4 Cups Grated Beetroot
2 Cups Boiled Milk
1 Cup Sugar
¼ Cup Ghee Link to homemade ghee
10 Cashews
10 Raisins
8 Pods Cardamom

Instructions

Peel the skin of the beetroots and rinse it well. Grate it or use a food processor to make the process quicker. Also, crush the cardamom pods, break the cashews, and keep by side.
Then, measure and keep the milk and sugar.
Heat ghee in a heavy-bottomed pan, then add the cashews, raisins, cardamom pods, and fry until golden color.
Keep the fried items separately.
To the same pan, add the grated beets. Saute for 2 to 3 minutes in low flame till the raw smell of the beetroot leaves and it shrinks in volume.
Now, pour the boiled milk.
Simmer the flame and give a quick stir.
Cook covered for 10 minutes, by stirring in the middle frequently and till the milk evaporates (not till fully dry, slightly moist).
Ensure the beets are cooked well before adding sugar. The sugar melts and the mixture starts to loosen.
Add 1/4 cup of ghee and continue the cooking in low flame. Cook for 2 to 3 minutes more, the ghee separates and the halwa leaves the sides of the pan.
Add the fried cashews, raisins, and cardamom pods.
Once the halwa forms a mass, switch off the flame immediately. Don't cook furthermore, else the halwa turns chewy.
Enjoy this Beetroot Halwa Recipe with Aloo Bhujia during the teatime.

Video

Notes

Tips for Chukandar ka Halwa

Use fresh, tender, juicy, bright red colored beetroots for a good taste and bright color.
I used a normal vegetable grater, but it takes time. You can use a food processor to quicken the process.
I used full-fat milk, so didn’t use khova. If preferred, use 1/4 cup khova at the final stage, it thickens the halwa fast.
Use a heavy-bottomed pan/nonstick pan otherwise, the halwa gets burnt at the bottom.
Saute the beets well, to avoid the raw smell of the veggie.
Ensure the beets are cooked completely before adding sugar, else it won't get cooked afterward.
Don't reduce the ghee quantity, else the halwa turns sticky.
If preferred, 2 tbsp of condensed milk can be added along with milk, as it enriches the taste of the halwa. If adding, reduce the sugar quantity.
This Beetroot Halwa Recipe stays good for 1 week under refrigeration, but warm it before serving.
Switch off the flame immediately after the halwa leaves the sides of the pan and forms a mass. Don't cook furthermore, as the halwa turns hard and chewy.
If the halwa turns too dry, add little warm milk or ghee and mix well.

Keyword Beetroot Halwa Recipe

How to make beetroot Halwa

Method for Beetroot Halwa Recipe

1. Peel the skin of the beetroots and rinse it well. Grate it or use a food processor to make the process quicker. Also, crush the cardamom pods, break the cashews, and keep by side.

2. Then, measure and keep the milk and sugar.

3. Heat ghee in a heavy-bottomed pan, then add the cashews, raisins, cardamom pods, and fry until golden color.

4. Keep the fried items separately.

5. To the same pan, add the grated beets. Saute for 2 to 3 minutes in low flame till the raw smell of the beetroot leaves and it shrinks in volume.

6. Now, pour the boiled milk.

7. Simmer the flame and give a quick stir.

8. Cook covered for 10 minutes, by stirring in the middle frequently and till the milk evaporates (not till fully dry, slightly moist).

9. Ensure the beets are cooked well before adding sugar. The sugar melts and the mixture starts to loosen.

10. Add 1/4 cup of ghee and continue the cooking in low flame. Cook for 2 to 3 minutes more, the ghee separates and the halwa leaves the sides of the pan.

11. Add the fried cashews, raisins, and cardamom pods.

12. Once the halwa forms a mass, switch off the flame immediately. Don’t cook furthermore, else the halwa turns chewy.

Enjoy this Beetroot Halwa Recipe with Aloo Bhujia during the teatime.