Chukandar Halwa (Beetroot Halwa)

Nov 7, 2026 · By VanillaGoods

Dessert Custards puddings creams Easy

Beetroot halwa is grated beets cooked slowly in milk until the milk soaks into the strands, then sweetened and glossed with ghee and cardamom. It is a striking ruby red with a soft, creamy texture and an earthy sweetness. Makes 6 servings in about 1 hr 17 min.

Prep 20 min

Cook 57 min

Total 1 hr 17 min

Servings 6

Diet Gluten free

Ingredients

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servings

1 lb (500 g)beetroot, peeled and finely grated (weight after prep)
2 oz (50 g)ghee, divided: 30 g and 20 g
2 cups (480 ml)whole milk
½ cup (110 g)granulated sugar
½ tsp (1 g)ground cardamom
2 ½ tbsp (20 g)cashews, chopped

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Instructions

Heat 30 g of the ghee in a heavy, wide pan over medium heat. Add the beetroot and cook, stirring, until it softens slightly and smells sweet, 6 to 8 minutes.
Pour in the whole milk, bring to a boil, then simmer over medium-low heat, stirring every few minutes and scraping the sides, until the milk is almost fully absorbed and the beetroot is tender, 30 to 35 minutes.
Add the granulated sugar and cook, stirring often, until the mixture thickens again and no liquid remains, 8 to 10 minutes.
Add the remaining 20 g ghee and the ground cardamom and cook, stirring, until glossy and pulling together, 3 to 4 minutes.
Spoon into bowls, top with the cashews and serve warm.

Tips

Wear gloves and grate on a plate you do not mind staining.
Do not rush the milk reduction; it mellows the earthy beet flavor.
A squeeze of lemon on the grated beets keeps the color bright red.
Good with masala chai.

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Recipe FAQ

How long does it take to make chukandar halwa (beetroot halwa)?

Plan on 20 minutes of prep and 57 minutes of cooking. The recipe makes 6 servings.

How should I store chukandar halwa (beetroot halwa)?

Cool, cover and refrigerate for up to 3 days; reheat gently or serve chilled.

Can I make chukandar halwa (beetroot halwa) ahead?

It is at its best the day it is made; prepare it a few hours before serving.

Serve it with masala chai.

Variations

Rose and pistachio: add 5 ml (1 tsp) rose water with the cardamom and top with 15 g (2 tbsp) chopped pistachios instead of cashews.
Khoa-rich halwa: stir in 80 g (1/2 cup) crumbled khoa (mawa) with the sugar and cut the milk to 360 ml (1 1/2 cups); cook about 10 minutes less.
Saffron and almond: add a pinch of saffron with the milk and replace the cashews with 20 g (3 tbsp) slivered almonds.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

251 Calories / serving

12.7g Fat

31.4g Carbs

4.6g Protein

28.4g Sugar

Whole recipe (6 servings): ~1506 cal · 76g fat · 188g carbs · 28g protein · 170g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Made with VanillaGoods

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