Beetroot carrot halwa is a delicious Indian dessert made with grated beetroot and carrots. This is a combination of carrot halwa and beetroot halwa, which are very popular halwa varieties. This easy
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Carrot halwa is very popular, particularly in north India, while the beetroot version is lesser-known and popular in south India. I love the color and earthy taste that beetroot adds to this dish. This make-ahead recipe is a keeper for parties and gatherings. You can make and store it beforehand. Before serving, just heat it, and garnish with chopped nuts.
Ingredients and substitutes
Beetroot and carrot: Freshly grated beetroot and carrots are the main ingredients. See the tips section below for measurements.
Milk: Use whole milk as it gives a richer taste to the halwa. You may replace it with low-fat milk.
Ghee: This halwa tastes best when made with ghee. Alternatively, you can use neutral-tasting oil or butter.
See the recipe card for full information on ingredients and quantities.
Step-by-step instructions
Step 1: Set the
Step 2: Add milk and mix well. Secure the IP lid and set it to pressure cook mode for 3 minutes (images 4 and 5). Do a natural pressure release for 5 minutes, then do a quick release (image 6).
Step 3: Put the IP in saute mode. Add sugar and milk powder and mix well (images 7 and 8). Saute for 5 minutes (until halwa thickens). Add the remaining ghee and saute for two more minutes (images 9 and 10).
Step 4: The ghee will be absorbed, and the halwa will come together. Cancel the saute mode. Add cardamom powder, almonds, and pistachio. Mix well and serve halwa warm (images 11 and 12).
Expert Tips
I have used seven carrots and two beetroots in this recipe. After peeling and grating, I had three cups (packed) each of grated beetroot and carrot (a total of 6 cups). The milk and milk powder work perfectly for this measurement.
Beetroot has a mild sweetness, so I have reduced the amount of sugar. If you want a sweeter halwa, use ¾ cup sugar instead.
Use fresh and tender beetroots and carrots for this dish. Do not grate them too fine, or the halwa will become mushy.
Also, check out this recipe to make easy and delicious pumpkin halwa and kashi halwa. Click here for more dessert recipes.
Recipe FAQs
Always serve the halwa warm. For a delicious fusion twist, serve it hot with a scoop of vanilla ice cream.
This halwa can be stored in the refrigerator for up to five days. You can also freeze it for up to three months. Defrost the frozen halwa in the refrigerator overnight and heat it in a non-stick saucepan on low heat before serving.
Yes. You can use condensed milk instead of milk, reduce the milk powder to half and skip the sugar in this recipe. Keep in mind that the sauteing time will vary.
No. For a vegan version, replace milk with almond milk, ghee with coconut oil, and milk powder with almond meal. The measurements remain the same.
If you tried this Beetroot Carrot Halwa Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Recipe card
Beetroot Carrot Halwa in Instant Pot
Equipment
Ingredients
- 3 cups grated carrot packed (about 6-7)
- 3 cups grated beetroot packed (2 medium)
- 1 cup whole milk
- ½ cup ghee (use store-bought or homemade ghee)
- ½ cup sugar
- ¾ cup milk powder
- ½ teaspoon cardamom powder
- 1 tablespoon almonds sliced
- 1 tablespoon pistachio sliced
Instructions
- Set the Instant Pot to saute mode and add 2 tablespoons of ghee.
- Once it heats, add the grated beetroot and carrot. Saute for 3-4 minutes (until the raw smell goes). Add milk and mix well.
- Secure the IP lid and set it to pressure cook mode for 3 minutes. Do a natural pressure release for 5 minutes, then do a quick release.
- Open the lid and put the IP in saute mode.
- Add sugar and milk powder and mix well. Saute for 5 minutes (until halwa thickens).
- Add the remaining ghee and saute for 2 more minutes. The ghee will be absorbed, and the halwa will come together.
- Cancel the saute mode. Add cardamom powder, almonds, and pistachio. Mix well and serve warm.
Kayla DiMaggio says
This beetroot halwa was so delicious! I loved all the flavors and it is quickly becoming a favorite in our house!
Jeannie says
Interesting dessert! I always find it hard how to use beetroot now I know what to make.
Sue says
This looks delicious, and I love your suggestion of having it with ice cream. yes please!
Natalie says
Interesting dessert. I never tried anything like this but now I definitely will. Adding this to my list to-try.
Emily Flint says
I love beets and I am always looking for new recipes to use them. I love learning about new recipes as well, so thanks for posting this. I can't wait to use the beets from my garden to make it!
Gina Abernathy says
I always love to read your recipes. This sounds interesting and healthy.
Addie says
Love this healthy dessert!
Bobbie says
Love the flavors of cardamom and pistachio together! What a great healthy dessert!
Mihaela | https://theworldisanoyster.com/ says
It is a great idea to use vegetables in desserts and make something healthy (that goes well with ice cream!:))
Emily says
This beetroot carrot halwa is delicious and healthy, thank you for sharing this recipe!
Nancy says
Thanks for the delicious and easy to make recipe!!
Jacqui says
This carrot and beetroot halwa is simply delish! Such a great recipe.
Kayla DiMaggio says
This beetroot carrot halwa is so delicious! It is also such a beautiful color due to the beetroots! Loved this recipe!
Michelle says
Beetroot and carrot halwa is absolutely delicious! I love how nutritious this recipe is.
nancy says
this looks like such an amazing dish! pinned for later