Instant Pot Beetroot Halwa
Beetroot Halwa
Using sweet vegetables such as beets and sweet potatoes for desserts is a common thing in the Indian kitchen. This weekend, I have loads of bright, vivid, fresh beets. Also, loads of Beet leaves, which we promptly devoured. Now, I am on to the beets. I wanted to make a quick dessert for an event that we were headed to. I whipped up this 30 minute beetroot halwa.
My Instant Pot Beetroot Halwa Story
Believe me, this is a seriously good halwa done in 15 minutes. It is a somewhat different variation from the shared here, much easier and just as luscious. That is my kind of adaption. Done in between errands, and was the saving grace for an event I attended.
I showed up looking like something the cat dragged in. The halwa more than made up for my scruffy appearance.
Beets, you can always count on them to save the day with their appearance. I recently tried a carrot pudding, where the halwa was finished with rosewater. I tried that for this particular variation and loved the results.
A festive Season
It is a time for celebration. It is fall, my favorite season. In West Bengal, we are celebrating Bijoya, the triumph of good over evil. It is a time of bonding and festivities. To all my readers, this is a moment to wish you the best of the season. Thank you for your comments, best wishes and feedback.
It helps me keep this blog going. It helps to know someone out there is sharing this journey with me.
A lot of the food here is from my journey of life, it is nice to have others share it sometimes. The virtual connections sometimes are as meaningful as the live ones. In today’s world with friends and family in so many different places, the virtual often merges with realty.
To explore the savory side of beetroot check out my beetroot vada and ginger and beetroot chutney.
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Beetroot Halwa, done easily in the instant pot.
Ingredients
- 3 pounds of fresh beets
- 1/2 cup whole milk
- 1/2 cup powdered milk
- 1 teaspoon powdered cardamom
- 1/2 cup brown sugar (more if you like things sweet)
- 3 tablespoons ghee or clarified butter
- 1 tablespoon rosewater (optional, but lends a lovely depth of flavor)
- Chopped almonds and pistachios to garnish
Instructions
- Peel the beets and place in a food processor and process until finely chopped.
- Place the beets and the whole milk in the instant pot and stir well. Set to 4 minutes of pressure. Release the steam.
- Remove the lid and stir in the powdered milk and the cardamom and set on saute. Allow the mixture to cook until all the liquid is mostly absorbed. Add in the sugar and cook for another 5 minutes, stirring occasionally.
- Add in the ghee and cook for another minute.
- Stir in the rosewater.
- Serve garnished with the chopped almonds and pistachios.