Rose Beetroot Halwa: A Delicious Twist on Carrot Halwa
1 hour
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About Rose Beetroot Halwa: A Delicious Twist on Carrot Halwa
This Rose Beetroot Halwa recipe offers a vibrant and fragrant twist on the classic Gajar ka Halwa. Inspired by a serendipitous discovery of rose petals in my refrigerator, I experimented with caramelized rose petals, rose water, and rose essence, resulting in an unexpectedly delightful flavor profile. Taking it a step further, I incorporated beetroot to enhance the color and create a truly unique halwa. The result is a rich, sweet, and delicately floral dessert that is sure to impress.This recipe is perfect for special occasions or as a delightful treat any time you crave something special.
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Recipe Time & More
Prep15 minutes
Cook45 minutes
Total1 hour
Ingredients
For the Halwa
For Garnishing
- 1 tbsp Pistachios flaked
- Optional Silver Leaf
- Optional Rose Petals caramelized, for garnish
Instructions
Prepare the Halwa
- Heat 100g of desi ghee in a large, non-stick pan over medium heat.
- Add the grated carrots and beetroot to the pan and sauté for 2-3 minutes, stirring frequently.
- Add the condensed milk and stir continuously to prevent sticking and burning. Continue cooking for 10-15 minutes, stirring regularly until the mixture thickens and the carrots and beetroot are tender.
- Add the cashews and raisins. Continue cooking until the halwa reaches your desired consistency.
- Stir in the gulkand (or rose water and essence).
- Remove from heat and stir in an additional tablespoon of ghee for added flavor and aroma.
Garnish and Serve
- Garnish the halwa with flaked pistachios and, if desired, silver leaf and caramelized rose petals.
- Serve hot or cold.
Recipe Notes
Expert Tips for the Perfect Rose Beetroot Halwa
- For the best flavor, use high-quality desi ghee (clarified butter).
- If you don't have gulkand, rose water and rose essence make a great substitute. Adjust the amount to your preference.
- Caramelizing rose petals adds a beautiful color and intense rose flavor. To caramelize, gently heat the petals in a little ghee until they become slightly crispy.
- If the halwa becomes too thick, you can add a tablespoon or two of milk or water to adjust the consistency.
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Recipe Nutrition
Calories: 287kcalCarbohydrates: 44gProtein: 7gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 29mgSodium: 97mgPotassium: 375mgFiber: 1gSugar: 37gVitamin A: 209IUVitamin C: 3mgCalcium: 193mgIron: 1mg
Amarendra Mulye
Articles: 1
4 Comments
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I’m thrilled to try this recipe!
Such a lovely dish! Thanks for sharing.
Wow, this looks fantastic!
Such a flavorful dish! Can’t wait to taste it.