By Shanta Nimbark-Sacharoff

The word halwa (also spelled “halva”) originated in the Arabic language and it means “a sweet confection.”  

Halwa can be made with grains, such as cream of wheat or rice, with dried fruits like dates or with vegetables such as carrots. The texture of halwas can vary. For example, suji halwa, made with cream of wheat, can be like a moist, buttery clumpy mass while sesame-based halwa is drier and crumbly. The beet halwa presented here is similar to a coleslaw in texture.  

In addition to being delicious, beet halwa is good for you. The main ingredient going into this halwa, beets, are packed with antioxidants that can fight cell damage and protect us from cancer and heart disease. In addition, beets contain nutrients that have many health benefits, such as increasing stamina, lowering blood pressure and preventing strokes. 

2 tablespoon butter or vegan “butter”

1 large or 2 medium beets; measuring 2 cups of shredded beets, after being peeled

2 cups hot (scalded) milk or vegan alternative (oat milk or almond milk)

4 to 6 tablespoon sugar

½ teaspoon cardamom powder (preferable freshly ground)

A few cashews or slivered almonds for garnish (optional)

In a shallow saucepan or a wok, melt the butter (or vegan spread) over low heat and add the beets. Stir the beets for 5 minutes over a low flame. Then pour in the hot milk (or the vegan alternative), raise the heat to a moderate high flame and continue to stir.  Keep on stirring with a wooden spoon in a circular motion which will help evaporate the liquid. From time to time, scrape off the solids forming on the side of the pan and put them back into the mixture. When adding the milk, the mixture looks very liquidy, but it will change in about 10 to 12 minutes. 

When the beets and milk have transformed into a somewhat thick consistency, add the sugar and cardamom and stir the mixture for an additional 8 to 10 minutes. When the mixture forms a pudding-like thickness, turn off the heat. Spread the halwa to cover as much of the surface of the pan (or wok) as possible and let the halwa rest for a few minutes. This will evaporate the remainder of the liquid. Transfer the halwa into serving cups, about 1/3 to ½ cup per person. (It is a rich confection, and you need only small portions.) Serve the halwa at room temperature or chill it for half an hour before serving. (Some people like this halwa to be served hot.) Decorate with the optional nuts right before serving.

Makes 4 to 5 servings.

Note: Wear an apron when making this halwa (or anything with beets).