Vegetable Halwa brings sweet, earthy flavors from pumpkin, beetroot, and carrot. It cooks into a silky, nutty dessert scented with ghee and cardamom. Perfect for festive gatherings or cozy weeknights. This version is simple and forgiving, with steamed veggies and quick stovetop cooking. Finish with a drizzle of ghee and crunchy cashews for a comforting treat.
This colorful Indian sweet is made by cooking pumpkin, beetroot, and carrot into a smooth paste. The paste is then slow-stirred into ghee-roasted wheat flour until thick and glossy. The dish is sweetened with sugar and finished with extra ghee and fragrant cardamom. Cook it until it leaves the sides of the kadai and the ghee begins to ooze out. Press the mixture into a greased bowl and top with crunchy cashews. Serve as a festive, melt-in-the-mouth dessert.
Vegetable Halwa Recipe
Vegetable Halwa
vegetable halwa is a colorful Indian sweet made by cooking pumpkin, beetroot, and carrot into a smooth paste.
10
servings15
minutes20
minutesIngredients
Yellow Pumpkin- 1 big piece
Beet root – 1
Carrot- 2
Wheat flour- 1/2 cup
Sugar – 2 cups
Ghee – 1/2 cup
Cardamom powder – 1/2 teaspoon
Cashew nuts – few
Directions
- Peel the skin from pumpkin, beet root and carrot. Cut it into medium size pieces.
- Put it in a vessel and add enough water just to cover the vegetable and cook it till soft. OR put the vegetable pieces in a idli plate/ steamer plate and steam cook it for 10 to 15 minutes.
- Allow to cool and grind it to a fine paste.
- Keep a thick bottom kadai on the stove and add a tablespoon of ghee.
- Add wheat flour and fry till nice aroma comes out.
- Add vegetable paste and mix well. Cook it on medium flame stirring continuously till it become thick.
- Add sugar and stir continuously till it blends well with the paste.
- Now add ghee little by little and mix well.
- Add cardamom powder and mix it stirring till the halwa leaves the sides of the kadai and the ghee starts to ooze out.
- Transfer to a greased bowl and garnish with chopped cashew nuts.