Chukandar Ka Halwa | Traditional Beetroot Halwa Recipe with Milk #beetroothalwa #chukandarkahalwa

Chukandar Ka Halwa | Beetroot Halwa Recipe with Milk, Desi Ghee & Mishri Learn how to make shahi beetroot halwa (chukandar ka halwa) at home, a traditional desi recipe loved for its rich, grainy halwai-style texture and its iron-rich beetroot goodness. Tired of looking pale and feeling low on energy? Many families turn to chukandar (beetroot) as a traditional, wholesome food for weakness and tiredness, and this halwa turns it into a dessert even kids will ask for again and again! In this video, I show you the complete step-by-step method of making beetroot halwa with fresh milk, desi ghee, mishri (rock sugar), milk powder, khoya, almonds and cardamom. INGREDIENTS 1/2 kg fresh dark red beetroot (chukandar), medium size 3 tbsp desi ghee 2 cups (about 1/2 kg) full-fat milk Crushed mishri (rock sugar), or regular sugar / gur as per taste 1/2 cup milk powder 1/2 cup fresh khoya (mawa) Finely chopped almonds (pistachios, cashews or walnuts also work) 1/2 tsp cardamom (choti elaichi) powder METHOD IN SHORT 1. Choose medium-sized, dark red beetroot. Very large ones can be fibrous and bland. 2. Wash, peel and grate the beetroot. A chopper or food processor saves time and keeps your hands clean. 3. Heat 3 tbsp desi ghee in a heavy-bottomed karahi and roast the grated beetroot on high flame for 5 minutes. This removes the raw, earthy smell. 4. Add the milk, mix well, cover and cook on medium flame for 20 to 25 minutes, stirring once or twice in between. 5. Add crushed mishri and cook on medium flame, stirring until all the moisture dries up. 6. Add milk powder and roast for 5 minutes for a lovely grainy texture. 7. Add chopped almonds, khoya and cardamom powder. Roast on medium-to-high flame for 2 to 3 minutes until the ghee separates and the halwa turns glossy. PRO TIPS Use a thick-bottomed karahi so the halwa does not stick or burn. Desi ghee gives the best aroma and royal taste, but you can use any ghee you have. Roasting the beetroot well is the secret of a rich, non-earthy flavor. Store the halwa in a clean glass jar in the fridge. Traditionally, 2 to 3 spoons are enjoyed with a glass of warm milk in the morning or at night. WHY BEETROOT? Beetroot is a well-known source of iron and natural nitrates, and it has long been used in traditional home cooking as a wholesome food for people who feel weak or tired. Combined with milk, desi ghee and dry fruits, this halwa becomes a nourishing winter treat for the whole family. (This is a traditional home recipe shared for general interest and is not a medical treatment. Please consult your doctor for any health concerns.) Perfect for: winter evenings, special guests, kids who do not like beetroot, Eid, Ramadan and festive tables. Did you like this recipe? Tell me in the comments, and share it with your family and friends. Also, write your city or country name below, because I love seeing where our YouTube family is watching from! Subscribe to my channel for more delicious recipes:    / @easydelightsfamily   #easydelightsfamily #beetroothalwa #chukandarkahalwa #halwarecipe #pakistanirecipes #desisweets #beetrootrecipe