This post is about making beetroot halwa in a pressure cooker, using an easy and practical method.
Unlike the traditional way, this recipe needs very little stirring and takes less effort. The halwa turns out soft, rich, and perfectly cooked with simple ingredients.
If you love beetroot halwa but avoid making it because of long cooking time, this method is worth trying. (step-by-step-recipe-video)
About Beetroot Halwa in Pressure Cooker:
Beetroot Halwa in Pressure Cooker is an easy Chukandar Halwa Recipe without long stirring
Beetroot halwa in pressure cooker is a recipe that completely changed how I look at making halwa at home.
For me, halwa always meant one thing.
Standing near the gas for a long time and stirring continuously until the arms start hurting. Because of that, I would usually avoid making halwa unless it was absolutely necessary.
Every winter, when red carrots arrive in the market, I still try to make gajar ka halwa at least once.
Winter vegetables feel special, and gajar ka halwa is one recipe I feel should be made every year. So this time too, I made it in the traditional way with slow cooking and a lot of stirring.
That is when my daughter said something very casually.
She told me she does not like gajar ka halwa. She likes beetroot halwa more.
At that moment, all I could think was, again halwa, again stirring.
So,
Around the same time, my old pressure cooker got spoilt, so I had to buy a new one for my kitchen.
When it arrived, I thought of making something sweet in it first. Somehow, the first recipe in a new kitchen appliance always feels special.
That is when the idea of making beetroot halwa in pressure cooker came to my mind.
Honestly, I was not sure how it would turn out.
I was unsure about the texture, the taste, and whether it would feel like proper halwa or not.
But I love experimenting before coming to any conclusion. So I decided to try this pressure cooker beetroot halwa method.
And that one experiment changed everything.
Serving Suggestion for Beetroot Halwa in Pressure Cooker:
Serve beetroot halwa warm, cold or at room tempreture.
It tastes great on its own and can also be served with vanilla ice cream for special occasions.
Storage Tips for Chukandar Halwa in Pressure Cooker:
Store chukandar halwa in an airtight container in the refrigerator.
It stays fresh for 2 to 3 days.
Reheat gently on low flame or in the microwave before serving.
Pro Tips to make perfect Beetroot Halwa:
Grate the beetroot finely for a smooth texture.
Add sugar only after pressure cooking, as adding it earlier can affect softening and may split the milk.
Cook on medium flame after adding sugar for about 8-10 minutes or until the liquid evaporates, and the halwa thickens evenly.
Why You Should Make This Beetroot Halwa in Pressure Cooker:
- The beetroot cooks evenly in the pressure cooker, and the milk reduces beautifully.
- The halwa turns out soft, rich, and perfectly cooked without standing near the stove for a long time.
- There is no continuous stirring and no fear of the halwa sticking or burning at the bottom.
- This method saves time, effort, and energy while still giving a proper homemade halwa taste.
- If you avoid making halwa because of long stirring, this recipe is for you.
- If you already make beetroot halwa in a kadai and want an easier option, this pressure cooker version is perfect.
- And if you enjoy simple kitchen experiments, this beetroot halwa easy method will surely surprise you.
- After tasting it, I knew this would become my go to method for making halwa at home. Sometimes, one small change in method can completely change how we cook everyday recipes.
- For me, making beetroot halwa in a pressure cooker did exactly that.
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Basic Ingredients Used To Make This Beetroot Halwa Recipe:
Beetroot: Fresh beetroot is the main ingredient of this recipe. It gives the halwa its beautiful color, natural sweetness, and soft texture. Fresh beetroot is easier to grate.
Milk: Milk helps cook the beetroot and gives the halwa a rich and creamy taste.
Ghee: Ghee adds aroma and depth of flavour. It also brings everything together and gives the halwa a traditional taste.
Sugar: Sugar adds sweetness and balances the earthy taste of beetroot. Adjust the quantity as per your preference.
Cardamom Powder: Cardamom adds a lovely aroma and enhances the overall flavour of the halwa.
Dry Fruits: Cashews, almonds, or raisins are used for garnish. They add a light crunch and make the halwa more festive.
How to Make Beetroot Halwa in Pressure Cooker:
Let us learn how to make Beetroot Halwa in Pressure Cooker with my easy to follow step by step method. You can download the below recipe card for easy reference.
Beetroot Halwa in Pressure Cooker
Ingredients
- 4 beetroot medium, about 400 gm
- 2 tablespoons ghee
- 1 cup milk
- 1/2 cup sugar adjust to taste
- 1/2 teaspoon cardamom powder
- 1 tsp ghee
- Cashews as needed
- Almonds as needed
Instructions
- Heat ghee in a pressure cooker.
- Add grated beetroot and cook for 5 minutes on medium flame.
- Add milk with malai if you have. Mix well.
- After one boil close the cooker and cook for 3 whistles.
- Open the lid, add sugar, and stir continuously.
- Cook for 8 to 10 minutes till the liquid reduces and halwa thickens.
- Add cardamom powder and mix well. Switch off the flame.
- Then heat ghee in a pan add cashew, almonds and roast.
- Garnish with fried nuts and serve hot or cold.
Nutrition
Frequently Asked Questions About Beetroot Halwa:
Can I make beetroot halwa in a pressure cooker without constant stirring?
Yes. This pressure cooker method reduces the need for continuous stirring and makes the process much easier than the traditional kadai method.
Is pressure cooker beetroot halwa as good as the traditional one?
Yes. The halwa turns out soft, rich, and well cooked when made correctly in a pressure cooker.
Can I use the same method for carrot halwa?
Yes. This method works well for carrot halwa and other vegetable based halwas too.
Do I need to peel beetroot before grating?
Yes. Always peel the beetroot before grating for a smooth texture and better taste.
How long does beetroot halwa stay fresh?
Beetroot halwa stays good for 2 to 3 days when stored in an airtight container in the refrigerator. Just reheat before serving if you want warm halwa.
Can I reduce the amount of sugar in this recipe?
Yes. You can adjust the sugar quantity according to your taste.
My Recommended Product:
For making beetroot halwa in a pressure cooker, I used the Bergner Argent Classic Triply Stainless Steel 3.5 Liters Pressure Pan.
This triply pressure cooker heats evenly, which helps the beetroot cook properly without sticking or burning at the bottom.
The sturdy handle and resettable safety valve make it safe and easy to use, even for regular cooking.
It works well on both gas and induction, and the size is perfect for small to medium family cooking.
It is also easy to clean, which is always a plus when making milk based sweets like halwa.
If you are looking for a reliable pressure cooker for everyday Indian cooking and desserts, this is a good option to consider.
And if you want to make beetroot halwa without constant stirring, this pressure cooker is definitely a good option.
I only recommend products I’ve personally used or truly believe in for home cooking.
You can even check out my PAGE on Amazon, where you will find my favorite kitchen tools, Appliances, Accessories, and more HERE.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission.
Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases.
I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- 🍽️ Premium ‘Argent Classic’ Series by Bergner : Crafted for performance and durability with timeless design and reliable…
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