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Some desserts are more than just sweet indulgences, they carry memories, warmth, and a deep connection to home-cooked goodness.

For me, Carrot Beetroot Halwa and Carrot Beetroot Sweet Balls are exactly that.

These are the kind of sweets that feel like a warm hug on a chilly evening, filling the house with the aroma of slow-cooked carrots, earthy beetroot, and rich ghee.

Growing up, this was one of those desserts that always made an appearance during festivals, special occasions, or even as a surprise treat from my mother.

The combination of carrots and beetroot not only gives this dish a stunning, rich color but also packs in nutrients, making it a guilt-free way to satisfy your sweet cravings.

Table of Contents

Why You’ll Love These Recipes

Naturally Sweetened – The natural sweetness of carrots and beets reduces the need for added sugar.
Full of Nutrients – High in fiber, vitamin A (carrots), and iron (beets).
Great for Festivals & Special Occasions – Perfect for celebrations, but also easy enough to make on any day.
Can Be Made in Advance – Stays fresh in the fridge for days!
Easy to Make Vegan – Just swap out ghee for coconut oil.

Let’s get started with these two delightful recipes!

A Plate of Dark Red Carrot Beetroot Laddoos, Each Topped with A Cashew

Carrot Beetroot Sweet Balls (Laddoos)

These Carrot Beetroot Sweet Balls (or laddoos) are chewy, naturally sweet, and bursting with flavor. They’re perfect as a snack, dessert, or even a quick energy bite.

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Prep Time 10

Cook Time 15

Course Dessert

Cuisine Indian

Servings 10 laddoos

Calories 100 kcal

Equipment

Grater or food processor
Non-stick pan or heavy-bottomed pan
Spatula for stirring
Mixing bowl
Plate or tray for setting laddoos

Ingredients

1 cup grated carrots
1 cup grated beetroot
½ cup grated coconut (fresh or desiccated)
½ cup jaggery or coconut sugar
2 tbsp ghee (or coconut oil for a vegan version)
¼ cup chopped nuts (cashews, almonds, or walnuts)
½ tsp cardamom powder
2 tbsp milk or coconut milk (optional, for a softer texture)
2 tbsp sesame seeds or poppy seeds (for coating, optional)

Instructions

Sauté the Carrot and Beetroot
Heat 1 tablespoon of ghee in a pan over low-medium heat.
Add the grated carrots and beetroot. Sauté for about 5–7 minutes until the raw smell disappears and the mixture softens.
Add Sweetener & Flavor
Add jaggery or coconut sugar and mix well. Let it melt and coat the mixture evenly.
Sprinkle in the cardamom powder for a warm, aromatic flavor.
Add Nuts & Coconut
Stir in grated coconut and chopped nuts. Mix everything thoroughly.
Cook for another 3–4 minutes until the mixture thickens slightly. If using milk or coconut milk, add it now and stir well.
Shape into Balls
Let the mixture cool slightly. Grease your palms with a little ghee and shape small portions into round laddoos.
If desired, roll them in sesame seeds or poppy seeds for an extra crunchy coating.
Let Them Set
Place the laddoos on a tray and refrigerate for about 30 minutes to firm up before serving.

Video

Notes

Cooking Tips

If the mixture is too dry, add a little more milk or coconut milk to bind it together.
For extra crunch, toast the nuts before adding them.
Adjust the sweetness by adding more or less jaggery based on your preference.

Keyword Energy Bites, Healthy Dessert, Indian Sweets, No Refined Sugar, Vegan Option

Carrot Beetroot Halwa

Carrot Beetroot Halwa is a luscious, creamy, and melt-in-the-mouth dessert, perfect for festive occasions or cozy indulgence. Unlike laddoos, which have a chewy texture, this halwa is soft, pudding-like, and packed with natural sweetness.

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Prep Time 10

Cook Time 35

Course Dessert

Cuisine Indian

Servings 4

Calories 250 kcal