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
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 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).
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.
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.
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Beetroot Carrot Halwa in Instant Pot
- 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.