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beetroot halwa tossed with ghee roasted cashews almonds and saffron
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Traditional Beetroot Halwa (Chukandar Ka Halwa)
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

An authentic, rich Indian dessert recipe made by slow-cooking grated beetroots in full-cream milk, ghee, and cardamom until velvety and glossy.

Course: Dessert, Indian Sweet
Cuisine: Indian
Diet: Gluten Free, Vegan
Keyword: beetroot halwa recipe, chukandar ka halwa, halwa with milk, indian beetroot dessert
Servings: 8
Calories: 120 kcal
Author: Uppada Lakshmi
Ingredients
  • 1 kg fresh beetroots peeled and coarsely grated (approx. 5 cups packed)
  • 1.5 liters full-cream whole milk warm
  • 350 grams granulated white sugar approx. 1 ¾ cups; adjust between 300–400g based on beet sweetness
  • 4 tablespoons pure desi ghee divided: 2 tbsp + 2 tbsp + 1 tsp
  • ½ teaspoon freshly ground green cardamom powder
  • 1 generous pinch saffron strands approx. 15–20 strands
  • 15 whole raw cashews split in halves
  • 10 whole raw almonds slivered
Instructions
  1. Sauté Beets: Melt 2 tbsp ghee in a heavy-bottomed kadai over medium heat. Add 1 kg grated beetroot and sauté for 6–8 minutes until softened and sweet-smelling.
  2. Simmer with Milk: Pour in 1.5 L warm whole milk. Bring to a boil, reduce to medium-low, and simmer uncovered for 30–35 minutes, stirring frequently until the liquid has evaporated.
  3. Sweeten: Add 350 g sugar and saffron strands. Cook over medium heat for 8–10 minutes as the sugar melts and the excess liquid simmers away.
  4. Bhunao (Pan-Fry): Stir in the remaining 2 tbsp ghee and ½ tsp cardamom powder. Cook for 5–7 minutes, stirring vigorously until the halwa pulls away cleanly from the sides of the pan.
  5. Garnish & Serve: Heat 1 tsp ghee in a small pan, toast the cashews and almonds until golden, and fold them into the warm halwa. Serve warm or chilled.