Indian sweets are the perfect way to bookend one of our heavy meals, especially briyani. The Beetroot Halwa here is a lovely dessert made with a popular root vegetable – I’ll bet you can never look at beetroot the same way again.
I will not claim that all Indians have diabetes, because that cannot be further than the truth. However, I will say that there is some truth to Indians liking a little sweet nosh at the end of the meal. Even if it isn’t the end of the meal, I haven’t met an Indian who can turn away from a bite of Laddoo.
This dessert here is halwa, a traditionally Indian cake made with sugar, milk and sometimes semolina. The root spin that I’ve put on this dish is the beetroot. Not to say that I invented this dish if anything I have been inspired by many before me who have made this dish in its many forms!
The beetroot version of this recipe is not as popular as the carrot version, I must say. To prepare carrot halwa, I would imagine the steps to be the same as below, swapping out the shredded beets for carrots. I have left out two things from my recipe, simply out of preference: the cardamom pods and raisins.
You’d be hard-pressed to find Indian sweets without raisins, which brings me to why I had to start making my own. I can’t stand raisins in cooked food. I mean, why? I left out the cardamom because I normally cater to a crowd that hates this whole spice altogether. If you’re not picky like me or the people I surround myself with, feel free to add both! You can add 50g of raisins to the 100g of cashews while roasting them, and two cracked cardamom pods to the ghee before adding the shredded beetroot.