Beetroot and Oats Halwa / Beet and Oats Halwa

I had a packet of oats lying around and was on the lookout to use it in different ways. Fortunately, I found some good beets at the market – and then I was tempted into combining the beets and oats into dessert! The dish I chose was ‘halwa’ (Indian term for a sweet dish). I was very pleased with the result as it turned out to have great taste and a perfect blend of textures – a soft base due to the cooked beets and chewiness from the oats.
Recipe for Beetroot and Oats Halwa / Beet and Oats Halwa

Serves : 2-3
Ingredients :

  • 2 cups grated beetroot (1 large or 2 small beetroots)
  • 1/3 cup sugar
  • 1/4 cup rolled oats
  • 5-6 pieces each of almonds, cashews and pistachios
  • 1/4 tsp cardamom powder
  • 3 tbsp milk
  • 1 tbsp ghee

Beetroot and oats halwa
Beetroot and oats halwa


  • Peel the beetroot and grate it with a thick grater.
  • Steam the beetroot in the microwave for 3 mins. This step is totally optional. I steamed it to speed up the cooking process.
  • On a medium flame, add ghee in a pan and fry the almonds, cashews and pistachios. Keep stirring them continuously at this stage.
  • When the nuts turn golden brown, add the steamed beets to the pan and cook for 5 mins. If you have not microwaved the beets, then cook them slightly longer.
  • The water from the beet should cook out. When the base of the pan is almost dry, start adding milk. The milk should be added in stages. I added 1 tbsp of milk every 2 mins until done.
  • Now add the oats and sugar and stir well. Cook the entire halwa till all the liquid in the pan evaporates. This should take around 2 mins. Check the sweetness of halwa at this stage. I used brown sugar and the measurement specified is according to that sugar variety.
  • Switch off the flame, add cardamom powder at the end and serve hot.

Tips :

  • Keep continuously stirring the nuts in the initial stage otherwise they will burn.
  • Any variety of oats can be used in this preparation, so the only difference would be in the cooking time.
  • Continuous monitoring of dish on the flame is required in the whole preparation.
  • For those staying in Singapore, I used 100% organic rolled oats available in NTUC.

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