Beetroot Halwa Laddus

Beetroot Halwa Laddus - Plattershare - Recipes, food stories and food lovers
4 from 1 vote
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Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Served As: Desserts
Recipe Cuisine Type: Fusion
Recipe Taste: Sweet
Servings 8


  • 1 kg Beetroot
  • 1 tin Condensed Milk
  • 12 pieces Almonds
  • 12 pieces cashews
  • 1 tsp Cardamom Powder
  • 1/2 cup Desi Ghee
  • 2 cup Milk
  • 2 tbsp Milk Powder
  • 1/2 cup Mawa
  • 1/2 cup Cream optional fresh


  • 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.

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4 from 1 vote

Zeenath Amaanullah
Zeenath Amaanullah

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