This easy Beetroot halwa – is made without all the hard scraping and the hours of boiling and stirring required in the traditional method. Most of the hard work of cooking the beetroot is done inside a foil pouch in the oven and when it comes out – it is soft, buttery almost. Then within 10 minutes – you grate it, saute it in butter, elaichi and jaggery and you are done!! How easy it that??
I first got the idea to oven roast beets in a foil from Kenji-Lopez at Serious Eats. This is such a profoundly simple method to cook beets. The NYTimes has featured this method as well.
Just wrap up the beets in foil…
Pop them in a 400F oven for about 45 minutes or more depending on the size of the beets. I usually switch off the oven and let it cool in the oven itself.
After an hour or so, open the foil…the skin will slip right off the beet.
It will have the texture of almost butter. You will be able to grate it in under 2 minutes easily.
Moving on to the halwa process…
Saute slice almonds in butter and keep aside. Using the same pan and leftover butter, saute grated beetroot, elaichi powder till the earthy smell disappears.
Add desired amount of Jaggery to the pan.
Once the halwa reaches the desired consistency, switch off…
Serve!!
Recipe
Oven roasted beets make this beetroot halwa super easy to make!!
- 3 Beetroot
- 2-3 cubes Jaggery (desired amount)
- 2 oz Butter
- Sliced Almonds (Handful)
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Wrap up the beets in foil. Pop them in a 400F oven for about 45 minutes or more depending on the size of the beets.*
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After it cools down, open the foil. Peel the skin, it will come off easily. Grate the roasted, peeled beetroot.
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Add butter to a saucepan. Saute sliced almonds and keep aside. Using the left over butter- saute grated beetroot, elaichi powder till the earthy smell disappears.
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Add desired amount of Jaggery to the pan. Once the halwa reaches the desired consistency, switch off. Add more ghee/butter to final stage for increased glossiness/ creamier taste (Optional). Serve!!
*I usually switch off the oven and let the beetroot cool in the oven itself.
Conclusion
Since this dish is not white or yellow in color (like a milk sweet), it does not need the whiteness of sugar. Jaggery is marginally better than sugar because of it’s mineral benefits. Feel free to try date puree or other natural sweeteners in this dish. You could also make this dish vegan by substituting butter with coconut oil.
Another awesome benefit of this recipe…you kids want a sweeter version?? – take a portion of the grated beetroot and make it with extra jaggery for them. You are looking to shave some calories for yourself – make a lighter version with less butter and jaggery. It is so flexible!!
The halwa also tastes great the next day after storing in the refrigerator when the flavors have time to seep in more. I hope you give this easy beetroot halwa recipe a shot, and please post your comments/feedback below. I look forward to it!!
I cook beets a lot (the Lebanese way) with tahini dressing but have never tried it as a halva. What a great idea! I am surprised you add jaggery, I tend to find beets sweet on their own, but why not? I cant wait to try it, and love the idea of wrapping the beets in foil and baking them!
Yay! So happy it has intrigued you. Beetroot halva is a sweet popular in Indian homes. My moms and aunt have made it when we were young. However, it is not very popular as Indian dessert outside, I suppose. But very tasty, nonetheless.