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Beetroot Halwa Laddus

4 from 1 vote

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Recipe CategoryVegetarian
Served AsDesserts
Servings 8


  • Beetroot 1 kg
  • Condensed Milk 1 tin
  • Almonds 12
  • Cashewnuts 12
  • Cardamom powder 1 tsp
  • Ghee 1/2 cup
  • Milk 2 cups
  • Milk powder 2 tbsp
  • Mawa 1/2 cup
  • Fresh cream 1/2 cup optional


  • 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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