Rosy Halwa / How to make Beetroot Halwa


This particular recipe gives me a throwback to my school days when my uncle owned a restaurant in my native place and this halwa, famously known as ” Rosy halwa” was my all time favourite. Rosy halwa is nothing but beetroot halwa with added rose water and rose essence which completely eliminates the odour of beetroot. The rose water and essence balances the complete dish and compels you to make this again and again. I personally struggle a lot to feed my kids this particular vegetable. For my infant I some how puree and mix with her porridge. But the older just refuses to eat. I make this halwa and feed him for his tea time snack or to fulfil his small bites.

This Halwa has all the goodness of beetroot and whole milk. As beets are naturally sweet, I did not add more sugar. Only thing you have to keep in mind is to stir the halwa in regular intervals. I took 1hr 40 minutes to complete the process. If you want to make it quickly, then you can use condensed milk instead of milk. Only make sure you fry the grated beets in ghee till the raw smell completely disappears.

You also can look at my other posts like Gajar Halwa, Quick Gajar halwa, Gulab jamoon, Rabdi, Rasmalai


Beetroots – 500 gms (peeled and grated fine)

Full fat milk – 500 ml

Sugar – 3 tbsp

Rose water – 1/4 cup

Rose essence – 1 tsp

Cardamom powder – 1/4 tsp

Blanched almonds – a fistful

Ghee/ Clarified butter – 2 tsp


Dividing it in parts:

     Part 1 : Sauteing the grated beets in ghee

     Part 2 : Cooking with milk

     Part 3 : Adding rose essence and cardamom powder

Part 1 : Sauteing the grated beets in ghee

  • In a heavy bottomed vessel, add ghee and allow it to heat
  • Add grated beetroots and saute for 5-6 minutes

Part 2 : Cooking in milk

  • Now carefully add milk  and rose water to the beetroots and mix well
  • Bring this mixture to boil. Simmer next.
  • Start cooking the beets in milk on a low flame.
  • The milk starts to evaporate and reduce. Beets cook well in the milk.
  • Scrape out all the milk solids around the corners and mix them with the beetroots
  • When milk reduces by 80-85% add sugar
  • Mix well and continue cooking

Part 3 : Adding rose essence and cardamom powder

  • This is the final stage
  • Add rose essence, blanched almonds and cardamom powder
  • Mix well
  • Continue till all the milk gets evaporated
  • Serve warm 🙂


  • You can use cashews and raisins in the last stage too.
  • If using condensed milk, first heat ghee and saute grated beets thoroughly. There should not be water content in it. Next add condensed milk and cook till the mixture thickens.Add rose essence and dry fruits.
  • You can also add mava (khoya) to make it more rich.
  • You can add more sugar depending upon the sweetness of beetroot




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