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Beetroot Halwa Laddus

Beetroot Halwa Laddus

Cooking Time

Preparation Time : 10

Cook Time : 45

Total Time : 55


Serves 7

  • Beetroot shredded 7-8 cups

  • Condensed milk 1 cups

  • Nutmeg powder 2 pinch

  • Cardamom powder 1 tsp

  • Mixed nuts slivered 1/2 cups

  • Nova Ghee or Nova Butter 3-4 tbsp

  • Nova Full fat milk 2 cups

  • Mawa or Khoya 1/2 cups


  • 01

    Wash and peel the skin off the beetroots at first.

  • 02

    Shred the beetroots and add the milk to it in a heavy bottomed cooking pot.

  • 03

    Keep the flame on low at first.

  • 04

    This is basically done to avoid curdling of milk. Simmering it on high heat can cause the curdling of milk.

  • 05

    Allow it to simmer on medium heat once the milk starts boiling and the cooking process is initiated well.

  • 06

    Keep it covered and stir in between at regular intervals.

  • 07

    After about 20 to 25 minutes, the halwa starts thickening.

  • 08

    Now add the condensed milk, nutmeg and cardamom powders.

  • 09

    Mix well and add the butter or ghee also.

  • 10

    Now increase the flame and start mashing it well using the back of the spoon for even cooking.

  • 11

    In about 35 to 40 minutes, the halwa will be ready and just before switching off, add the mawa and the nuts in it.

  • 12

    Switch off the flame after adding mawa.

  • 13

    Let it cool down a bit before shaping into laddus.

  • 14

    Grease your palms a little before doing that and do not worry if they are little soft while making, they will be firm after a while.

  • 15

    Serve them chilled or warm as desired.



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