Sweets & Snacks



  • Beetroot – 300gm
  • Dates – 4 or more
  • Cardamom – 1
  • Cashew nut
  • Raisins
  • Coconut oil or ghee – 2 tbsp.



Wash and peel the beetroots. Cut the beetroots into small pieces and boil it. I boil it along with carrots. I cook the carrots in a bowl in a pressure cooker. I use a shallow plate to cover the carrot bowl. I keep the beetroot on this shallow plate and pour little water in the plate. So the carrot and the beetroot get cooked at the same time.

As an alternative you can also grate the beetroots and boil it to cook it. But I find boiling the beetroot cube and blending as easiest and my son like the soft smashed texture of the halwa.


Powder the elachi/cardamom. Allow the boiled beetroot to cool down. Adjust the number of dates according to the sweetness of the beetroot.

Blend the dates first and then add the boiled beetroot and the cardamom powder to the blender. Blend the mixture to paste with no or little water. If you are adding water, use the water that you used for cooking the beetroot.

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I do not cook the halwa after grinding it because I feel that the sweetness is reduced when we cook it again.

Roast the cashew nuts and the raisins one after the other in coconut oil or ghee and add it to the halwa. 


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