A delicious halwa (dessert) that you can make from the most unlikely ingredient- Beetroot. This Beetroot Halwa has been inspired by the popular Gajar ka halwa dish. This beetrrot halwa is made from beetroot, milk, khoya (mawa- evaporated milk), sugar and nuts.
Prep Time10 minutesmins
Cook Time10 minutesmins
Pressure building time 10 minutes + Pressure cook time 4 minutes + quick pressure release time 0 minutes14 minutesmins
Total Time34 minutesmins
Course: Dessert
Cuisine: Indian
Keyword: beetrrot, gajar halwa, halwa, Indian, Instant pot recipes
Servings: 4
Calories: 2200.15kcal
Author: Jyoti Sawant
Ingredients
3largebeetroot, peeled and grated (about 4 cups)
3tbspghee (clarified butter)
3/4 cupwhole milk
1/2 cupgrated khoya (mawa, khoa or evaporated milk solids) or 100 grams khoya
1/4tsp green cardamom powder (2 green elaichi seeds powdered in mortar-pestle)
1tbspgolden raisins (kishmish)
5 to 6numbercashew nuts chopped (kaju)
5 to 6numberalmonds, blanched and chopped (badam)
Instructions
Step1: Instruction for Instant Pot:Plug in the Instant Pot and remove the lid. Select Sauté/Browning on your Instant Pot/ Pressure Cooker and adjust to the highest setting. Allow the cooking pot to fully heat.Step2: Saute Grated Beets:Add ghee to the Instant pot/ Pressure cooker once it says “Hot” on the screen. Add grated beetroot and sauté continuously, for five minutes. This helps in giving a vibrant red color to the beetroot halwa.Step3: Add Milk and sugar Add milk and sugar to the beetroot. Combine everything. Step4: Set the Instant pot/ Pressure Cooker:Place the lid on the Instant Pot and lock it, switch the “Steam release handle” to Sealing/Close. Now press the “Pressure cook/Manual” function on the control panel. Adjust the time using the “+ or -” key and select 4 minutes of cooking time. Select the “High Pressure” setting. Once you select the time, wait till it says “ON” on the screen. Now the pressure will build and once the pressure builds, the timer will start counting down from 4 minutes to 0 minutes. Once the timer reaches 0, the Instant Pot will automatically switch to “Keep Warm”. Now do the “Quick Pressure Release” (QPR). The pressure will release rapidly and in a minute or two, you will be able to open the lidStep5: Add Khoya: Press the cancel button on Instant pot to come out of the warm mode, then press the Sauté button. Now add khoya/ mawa. Cook for 2 or 3 minutes, stirring continuously. Continue to cook until the excess liquid evaporates.Step6: Add Raisins and nuts:Now add cardamom powder, raisins, cashew nuts, and almonds and continue to cook for two more minutes. After two minutes press the cancel button on Instant Pot to switch it off. Your beetroot halwa is ready to be served.Step6: ServePut the beetroot halwa in a serving dish. Garnish with some chopped nuts if desired. You can serve the beetroot halwa hot with ice-cream or warm by itself.
Notes
•You can refrigerate this beetroot halwa for up to 4 days. •Adding nuts is optional. •You can even freeze beetroot halwa. Just re-heat it before serving •You can adjust the sugar in the recipe as per your taste. •Khoya is nothing but dried evaporated milk solids or reduced milk. You can find it in any Indian store in the freezer section next to paneer(Indian cottage cheese) •You can double, triple or cut this recipe down to half. If you change the quantity, the pressure cooking time in the Instant pot does not change. Although if you double or triple the recipe, you might have to saute for a little longer for the liquid to evaporate.•The time difference for a beetroot halwa cooked in an electric Instant pot which is 11 psi vs another electric pressure cooker which is 13 to 15 psi is quite negligent so you may not need to change the timings if you are replacing Instant Pot with another electric pressure cooker. For a traditional stovetop pressure cooker, since there is higher pressure, the halwa cooked will cook faster. If you are adapting for a traditional stovetop pressure cooker then reduce the time, about 5 minutes of the total cooking time.