Beetroot Halwa
A rich Indian sweet (mithai) made from grated beetroot cooked in ghee or coconut oil, almond or coconut milk, and sweetened with date paste, flavored with cardamom, and topped with pistachios.
60 minIndian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Gluten Free
- Pescatarian
- Halal
Steps
- 1Soak dates in hot water for 20 minutes, drain excess water into a bowl and grind this into a smooth paste by using the same soaking liquid if you need to add.
- 2In a thick bottomed pan, heat the Ghee or coconut oil, and saute grated beets for 3-5 minutes or until fragrant.
- 3Now add almond milk or coconut milk and cook covered until all the liquid evaporates, stirring in between on low heat, if unattended it can easily catch the bottom. This should take between 8-12 minutes.
- 4Now add the date paste and cardamom powder, mix well until combined and cook on low heat till it all comes together and excess moisture is absorbed, 5-8 minutes approximately.
- 5Top with pistachios and enjoy either warm or chilled.
Nutrition
- Calories
- 227kcal
- Protein
- 6g
- Carbs
- 25g
- Fat
- 13g
- Fiber
- 9g
- Sugar
- 14g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does beetroot halwa take to make?
About 60 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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