Beetroot Aluva

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Beetroot Aluva


Cooking Time

Preparation Time :10 Min

Cook Time : 20 Min

Total Time : 30 Min


Serves : 3
  • 3 piece beetoot pices

  • 1 nos coconut

  • 1 cups suger

  • 2 cups liquid milk

  • 1/2 cups condensed milk

  • 2 nos cardamom

  • 1 nos cinnamon

  • 2 nos clove

  • 10-12 nos pices cashews


  • By crackling the coconut into small pieces and convert it to well grated .
  • Rinse, peel and grate the beetroots. You can either use a handheld grater or a food processor to grate the beetroots.
  • Ghee pour in a pan and put cardamom, cinnamon and clove stirring constantly until it gives a nice smell . Now add grated beetroot in a thick bottomed kadai or pan.
  • Mix coconut and cook the grated beetroot and add milk mixture on a low to medium flame.
  • The milk will boil add sugar and condensed milk froth whilst cooking. Continue to cook and keep stirring often
  • When almost 75% to 80% of the milk has reduced, Stir and continue to simmer the Aluva till its almost done.
  • Add the cashews
  • Stir and continue to cook till the milk has evaporated
  • Serve beetroot Aluva hot or warm. You can also refrigerate the Aluva for 3 to 4 days and then while serving, just warm the Aluva.
  • I am serving this Beetroot Aluva with 💓 shaped purika.