carrot and beetroot halwa recipes

Carro and beetroot sweet recipe-Indian homemade dessert

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Nothing to worry about, how it is made this recipe, it’s so simple and facile to make. The carrot and beetroot sweet recipe consist of cook together milk,  khoa, sugar, saffron, ghee, grated beetroot, and carrot. It goes well with RABRI (reduced sugar-flavored milk) and one scoop of vanilla ice cream. It is the most delicious recipe in Indian Cuisine.

It’s one word to say, It’s an Indian dish consisting of carrot, beetroot, cooked with sugar, milk, ghee, and cardamom.

There are so many varieties of sweet made of different ingredients and vegetables like papaya, carrot, beetroot, and semolina.

  • Beetroot halwa
  • carrot and beetroot sweet
  • Indian cuisine dessert
    BEETROOT HALWA
  • carrot beetroot sweet
    carrot beetroot halwa image
Carro and beetroot sweet recipe-Indian homemade dessert

Carro and beetroot sweet recipe-Indian homemade dessert

Indian sweet

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Recipe by Biraj Kumar
0 from 0 votes
Course: DessertCuisine: IndianDifficulty: Medium
Servings

2

servings
Prep time

14

minutes
Cooking time

58

minutes
Calories

199

kcal
Total time

1

hour 

15

minutes

Ingredients

  • 2 no Large carrot

  • 2 no Beetroot

  • 1 cup Sugar

  • 1 cup Full fat Milk

  • 1/2 cup Ghee

  • 1/2 tbsp Cardamom Powder

  • 1/2 cup Khoa (dried whole milk)

  • Bay leaf

  • Cinnamon

  • Saffron

  • Whole cashew nut

  • Crusted pistachio

  • Raisin

Directions

  • Well peel the beetroot, washed well, and grate finely, set aside in a bowl. Take the carrot and peel it, cut 1/2 lengthwise, and scoop out the middle part of the carrot.
  • Boil the carrot in a deep saucepan over medium heat, add 1 cup sugar, 1 bay leaf, 1 cinnamon stick, and a little cardamom powder.
    cook carrot with a sugar solution for 15 to 20 minutes. When the carrots are softened, remove the pan from the fire and keep aside
  • Heat ghee in a large skillet, heavy pan with slow medium fire, add a bay leaf, grated beetroot, and stir for 20 minutes with a spatula.

    When 60% cooked add milk and again cook for a couple of minutes with over medium heat. Add remaining sugar, saffron, cardamom powder, and khoa, slow the fire and cook until the beetroots are not softened.

    When it gives perfect texture or consistency, check the sweetness of beetroot, if needed, add some more sugar and finishing with raisin and roasted cashew nuts, then remove from fire and transfer to a bowl and keep aside.
  • FOR RABRI (SWEET CONDENSED MILK).
    You will need full-fat milk, sugar, saffron, and a little cardamom powder, boil and reduced it.
  • When all the items are done, take 2 serving plates and divided them into 2 serving.

    Remove the carrot from the sugar water pan and place the carrot on the serving plate. Fill the beetroot mixture in the middle part (where you scooped out) of the carrot by using a spoon, then put RABRI on top of the beetroot sweet.
  • Garnishing with sliced strawberry, cashew nut, raisin, crushed pistachio and served warm.