Beetroot- Carrot Halwa/ Hyderabadi Chakhundar aur Gajar ka halwa/No Sugar Halwa

As most of us are aware of the fact that Carrot halwa or Beetroot halwa is a sweet delicacy loved by Indians and Pakistanis during Winter.

The hot halwa with added dry fruits is what most of us crave for, during the shivering cold winter of November, December and January.

Beetroot–Carrot Halwa is a rich, aromatic Indian dessert made by slow-cooking grated beetroot and carrots in milk, ghee, and sugar. The blend of the two vegetables gives it a vibrant color, natural sweetness, and a unique earthy flavor. Flavored with cardamom and garnished with roasted nuts, this halwa is soft, creamy, and mildly chewy—a comforting treat often enjoyed warm during festivals and special occasions.

Here’s is a simple yet mouthwatering healthy recipe of carrot-beetroot halwa in just 15-20 minutes.

Print Recipe

Beetroot- Carrot Halwa/ Hyderabadi Chakhundar aur Gajar ka halwa/No Sugar Halwa

Prep Time

15 minutes

Cook Time

15 minutes

Servings

People

Ingredients

• 500 grams Beetroot (grated)
• 250 grams Carrot (grated)
• 1/2 cup Jaggery (crushed)
• 1 teaspoon Cardamom powder / Elaichi powder (or 5-6 pods of whole cardamom)
• 1/2 teaspoon Grated Nutmet
• 1/2 fistful Dried Rose Petals
• 2 tablespoon Ghee / Clarified butter
• 2 tablespoon olive oil / vegetable oil
• 10-12 medium sized Almonds / badaam
• 7-8 medium sized Cashews / Kaju
• 5-6 drops Saffron Essence
• 500 ml Milk (any milk toned or whole milk)

Prep Time 15 minutes Cook Time 15 minutes Servings People Ingredients 500 grams Beetroot (grated) 250 grams Carrot (grated) 1/2 cup Jaggery (crushed) 1 teaspoon Cardamom powder / Elaichi powder (or 5-6 pods of whole cardamom) 1/2 teaspoon Grated Nutmet 1/2 fistful Dried Rose Petals 2 tablespoon Ghee / Clarified butter 2 tablespoon olive oil / vegetable oil 10-12 medium sized Almonds / badaam 7-8 medium sized Cashews / Kaju 5-6 drops Saffron Essence 500 ml Milk (any milk toned or whole milk)

Instructions

1. Wash, peel and grate the carrots and beetroot. Keep them aside.
2. Heat ghee and oil in a pan. Add the grated carrot and beet root and saute on high flame for 5 minutes.

   
3. Add jaggery and saute for another 2-3 minutes untill the jaggery melts completely.

   
4. Meanwhile grate the drys fruits using dry fruit grater as shown. Keep aside.

   
5. Now add the milk, rose petals, cardamom powder, grated nutmeg and saffron essence. Saute on high flame untill milk evaporates completely.

   
6. Saute on high flame untill milk evaporates completely.

   
7. Finally add the sliced dry fruits. That's it. Beetroot- Carrot halwa is ready. Serve hot. Enjoy!

   

Recipe Notes

1. The same recipe can be made with either beetroot or carrot.
2. Mawa or khoya can also be added in place of milk.
3. Adding Rose petals is optional yet recommended as it gives a very unique flavour to the recipe.