Beetroot-Coconut Balls/Beet-Coconut Halwa Truffles

Julie Choksi
by Julie Choksi
15 truffles
25 min


Halwa is one of the most popular indian sweet. It is mostly made with some kind of vegetable,lentil or grain and has pudding like texture. Here added a twist to traditional halwa recipe and prepared beet-coconut truffles coated with shredded coconut.


I cooked the beet-coconut mixture slightly more and added some milk powder to it. So that the mixture is hard enough to roll into small rounds.


Beetroots are packed with essential nutrients , a great source of fiber and vitamin c. It actually is a delicious and nutritious vegetable with several impressive health benefits and adds a beautiful color too.


Here I used combination of milk,milk powder and sugar. But you can always use sweetened condensed milk and skip all 3. It makes the recipe even more easier.


After cooking beetroot and coconut in ghee/coconut oil. Add 3/4 cup of condensed milk and cook until all the moisture evaporates. Skip adding milk, milk powder and sugar.


Here i just rolled the prepared balls in shredded coconut. You can coat them with any nut powder or even with chocolate(white/milk/dark chocolate) of your choice.


Here is the video tutorial of the recipe. If you have any queries ask me in the comments below, I would be happy to help!

Beetroot-Coconut Balls/Beet-Coconut Halwa Truffles
Recipe details
  • 15  truffles
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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Ingredients
  • 3/4 cup Shredded Coconut
  • 1 Small Beetroot(Finely Grated)
  • 3/4 Cup Milk
  • 1/4 Cup Milk Powder
  • 3-4 Tbsp Sugar
  • 2 Tbsp Ghee/Coconut Oil
  • 1/2 tsp Cardamom Powder/ Elaichi Powder
  • Some Additional Shredded Coconut For Coating
Instructions
First in a pan heat some ghee. You can also use coconut oil if you want.
Add finely grated beetroot to it. And Cook it on medium heat for 3-5 minutes or until the beetroot turns little soft.
Then add the shredded coconut and cook on medium heat for 2-3 minutes or until coconut turns aromatic.
Then add some milk and cook for 5 minutes on medium heat. Or until almost all the milk evaporates.
Then add some milk powder and mix everything well.
Then add sugar according to your taste. I added 3 tbsp at a time. Give it a good mix, And if needed add 1 more tbsp sugar.
Cook the mixture on medium heat until all the moisture evaporates.
At last add some cardamom powder to the mixture and mix everything well.
Once the mixture is cooked well, turn off the stove and let the mixture cool down completely.
Once the mixture is completely cooled down, take out a small portion and roll into small rounds.
Coat each rounds with shredded coconut well. You can store them in a air-tight container for a week in the refrigerator.Enjoy!!
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