Beetroot Halwa Trifle

Layers of beetroot halwa (pudding) and whipped yogurt cream in this beetroot halwa trifle create a fun and festive twist to the traditional Indian sweet.

I had this trifle idea on my mind for a very long time. Honestly, I was waiting for the festive season to arrive so I can make it again and share with you.

Don't you love it when you can turn one fabulous dessert into another showstopper? That's exactly what happened with this beetroot trifle recipe.

I made beetroot halwa last week thinking about making this trifle from leftovers. But the halwa itself was so delicious there were hardly anything left. So I had to change my plan and make it again this week.

As we are in the midst of the festive season, I think this will make a fabulous addition to your dessert menu. I love the way how the whipped cream takes this dessert from wow to double wow.

I've used a very basic recipe for whipped cream. But the one and only ingredient

that has made it so special is yogurt. If you've never tried whipped yogurt before, you should definitely do it as soon as possible. It's absolutely divine! And simply amazing!

Indulge yourself in this gorgeous beetroot halwa trifle! You're going to love it!

First, you'll need to make the beetroot halwa. I've already written a post about beetroot halwa which you can find right here. However, I've included the recipe in the recipe section below.

When the halwa is ready, chill it in the refrigerator.

Next, make the whipped yogurt cream. It's super easy. Beat cream, sugar and vanilla until it's fluffy and start to thicken. Then add in yogurt and beat again for another 1-2 minutes. Be careful not to overwhip the cream.

Now all you need to do is arrange the halwa and cream in layers in serving glasses. Top with some chopped nuts. Enjoy!

More Indian sweets:

• Bread Gulab Jamun
• 2 Ingredient Rava Gulab Jamun
• Boondi Ladoo
• Mysore Pak (Chickpea Fudge)
• Beetroot Halwa
• Coconut Ladoo
• Layered Coconut Burfi
• Chocolate Stuffed Coconut Ladoo
• Rabri Ice Cream
• Coconut Burfi Ice Cream
• Moong Dal Ladoo

Beetroot Halwa Trifle

Festive beetroot halwa trifle made with layers of beetroot halwa and whipped yogurt cream. Topped with chopped mixed nuts.

5 from 45 votes

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Course: Desserts

Cuisine: Indian

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

Author :Nish Kitchen

Servings 4

Cook ModePrevent your screen from going dark

Ingredients

MetricUS Customary

To Make Beetroot Halwa:

• ▢ 4 and ½ cups peeled and grated beetroot
• ▢ 4 and ½ cups milk
• ▢ 2 tablespoon ghee
• ▢ ¼ teaspoon ground cardamom
• ▢ ¾ cup white sugar

To Make Trifle:

• ▢ 1 cup heavy cream thickened cream
• ▢ ½ cup icing sugar
• ▢ 1 teaspoon vanilla extract
• ▢ ¼ cup yogurt
• ▢ Chopped mixed nuts to garnish

Instructions

To Make Beetroot Halwa:

• Place milk and grated beetroot in a saucepan over medium- high heat. Cook, stirring occasionally, until 50% -60% of milk has evaporated and beetroot is nearly cooked.
• Add ghee and sugar. Continue to cook until 80% of milk has evaporated and beetroot is well cooked.
• Stir in ground cardamom just before removing it from flame.
• Cool to room temperature and place in the refrigerator.

To Make Whipped Yogurt Cream:

• Place cream, sugar and vanilla extract in a bowl. Use an electric or hand held mixer to beat for 2-3 minutes or until it turns thick and glossy. Add yogurt and beat again for another minute or until combined. Refrigerate until ready to use.

To Assemble Trifle:

• Divide chilled halwa among four glasses. Add layers of whipped yogurt and halwa. Top with nuts.

Notes

- You can substitute beetroot halwa with your favorite halwa in this recipe.

Nutrition

Serving: 1g | Calories: 768kcal | Carbohydrates: 121g | Protein: 46g | Fat: 34g | Saturated Fat: 20g | Polyunsaturated Fat: 13g | Cholesterol: 118mg | Sodium: 221mg | Fiber: 2g | Sugar: 56g

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