Beetroot Halwa Laddus
1 hour
620 reads
About Beetroot Halwa Laddus
Experience the delightful fusion of tradition and innovation with Beetroot Halwa Laddus—a dessert that beautifully marries the earthy sweetness of beetroot with the creamy richness of condensed milk. Each laddu is studded with crunchy almonds and cashews, offering a satisfying bite and a burst of nutty flavor in every mouthful.
Fragrant cardamom infuses the laddus with a warm, inviting aroma, while the vibrant color of beetroot makes these treats as stunning to look at as they are delicious to eat. Perfect for festive occasions or as a unique homemade indulgence, Beetroot Halwa Laddus are sure to impress both family and guests alike.
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
- 1 kg Beetroot
- 1 tin Milk condensed
- 12 Almonds
- 12 Cashews
- 1 tsp Cardamom Powder elaichi
- 1/2 cup Ghee
- 2 cup Milk
- 2 tbsp Milk Powder
- 1/2 cup Mawa
- 1/2 cup Cream optional fresh
Instructions
- Wash and peel the skin of the beetroots. Using a food processor or a manual one, shred the beetroots finely.
- In a big non stick cooking pot, add the shredded beetroot and the milk. On a low flame, allow it to cook for about 10 minutes.
- After 10 minutes, increase the flame to medium high. Alternatively it can be pressure cooked too.
- After about 25 minutes in total, the beetroot becomes almost tender.
- This is the time for adding the rest of the ingredients one by one except the mawa.
- Increase the flame to high and saute the halwa until it is glossy. The nuts can be sliced thinly before adding.
- Keep stirring the halwa and monitor the flame also so that it does not get burnt. After the ghee starts oozing and the halwa thickens, switch off the flame.
- Now add the mawa and give it a good mix. If fresh cream is used, then add it along with all the other ingredients.
- Allow it to cool down a bit, then refrigerate it for about 30 minutes before starting to shape this into laddus.
- After making laddus, serve it immediately or chill it before doing so as per your liking.
Recipe Notes
Additional Tips
- For extra crunch and a toasted flavor, lightly roast the almonds and cashews in ghee before adding them to the beetroot mixture.
- If you prefer a less sweet version, swap out half the condensed milk for khoya (mawa) to maintain richness with a subtler sweetness.
- To shape perfect laddus, let the beetroot mixture cool slightly and grease your palms with ghee—this prevents sticking and gives a glossy finish.
- For an elegant presentation, roll the finished laddus in finely ground pistachios or desiccated coconut for added color and texture.
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Recipe Nutrition
Calories: 1020kcalCarbohydrates: 55gProtein: 34gFat: 80gPolyunsaturated Fat: 24gMonounsaturated Fat: 48gCholesterol: 3mgFiber: 15gSugar: 20g
Zeenath Amaanullah
Articles: 92
3 Comments
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Looks so good! Can’t wait to try it.
I’m excited to try this recipe!
Such a lovely dish! Thanks for sharing.