By Sushmita Sengupta
Did you know Halwas have Turkish roots and only arrived in India in the medieval era? Halwas are so versatile, they can be made with legumes, grains and even vegetables.
Everybody’s favourite, Gajar Ka Halwa is a winter staple made with grated carrots, ghee, khoya and nuts. A classic you mustn’t miss
Lauki as a vegetable is infamous for being bland, but grate it and add it to a sweet Halwa and you have treat to remember.
This pretty pink halwa is not just delicious, but also quite a sight in itself. Made with grated beetroot, sugar and nuts, this halwa has our heart.
Is there any vegetable as versatile as a potato? This Halwa is a Navratri favourite too since it is satvik. Cook and mash the potatoes with milk, sugar and cardamom and you’re done.
Yes, green peas can also be mashed and used to make delish, sweet halwas. It is wholesome, decadent and all things yummy.