Vegan Beetroot Halwa (with jaggery)

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This is a versatile and adaptable healthy autumn and winter dessert recipe and a vibrant alternative to gajjar halwa (carrots). You can make it entirely vegan or make it with the traditional halwa ingredients including ghee and whole milk. I do always recommend ghee for it’s incredible healing benefits.

I love this dessert, not only because of it’s inviting rich ruby colour and super delicious, it is also gluten-free, dairy-free, low fodmap and the beetroots have a host host of benefits al by themselves. They are fibre-rich with plenty of good bacteria for the gut as well as folate (vitamin B9), manganese, potassium, iron, and vitamin C. They contains phytonutrients (betalains) that are considered to have powerful antioxidant, anti-inflammatory and detoxification properties. In the cooler months, these foods can reduce inflammation while supporting our immunity. Being sweet and grounding in nature, it brings energy to the body and balances vata and a perfect vata season dessert.

Ingredients:

2 tbsp ghee (non vegan) or coconut oil (vegan)
5 cups beetroot (grated)
2 1/2 cup milk (almond or any milk of choice)
1/2 cup jaggery powder
4 tbsp ground almond
1 tsp cardamom powder
Pistachios(chopped)
Almonds(chopped)
Vegan Crème Fraîche or coconut yogurt (to serve)

Method:

  • Thoroughly wash and peel the beetroot. Grate them in a food processor

  • Heat ghee in a thick bottom stainless steel of ceramic pan

  • Add the grated beetroot and sauté for 20 minutes, until they soften

  • Add milk and bring to boil. Simmer and cook beetroot in milk stirring occasionally until the milk almost evaporates. This takes 45 minutes or so

  • Mix in jaggery until dissolved.

  • Cook for another 10 minutes until the halwa starts to thicken up (dry off any excess liquid)

  • Serve warm

  • Garnish with crème fraîche, almonds, and pistachios