When it comes to halwa, carrot halwa usually tops the list. But did you know that many other vegetables can also be turned into rich, delicious desserts? From peas and pumpkin to green chillies and bottle gourd, these vegetables can surprise you with their taste when cooked the right way. Here are six unique vegetable halwas you must try, along with simple preparation tips.

1. Beetroot Halwa

Beetroot, an iron-rich vegetable, makes a vibrant and flavorful halwa. First, grate the beetroot and fry it well in ghee to remove its earthy aroma. Then cook it in milk until soft. Add sugar, chopped nuts, and cardamom powder, and cook until thick. Serve warm for a nutritious treat.

2. Pea Halwa

Pea halwa is soft, mildly sweet, and perfect for winter. Grind fresh peas into a paste and fry it seen in ghee. Add a little water and sugar and cook until it thickens. Separately roast khoya and mix it in along with dry fruits and cardamom powder. Cook for another 2–3 minutes and serve.

3. Pumpkin Halwa

Pumpkin halwa is easy to make and often prepared during fasting. Cook grated pumpkin in ghee and milk, just like carrot halwa. Add sugar or jaggery as per taste, khoya, and nuts. This halwa cooks faster and has a naturally sweet flavor.

4. Green Chilli Halwa

This unique halwa is made using mildly spicy green chillies. Remove all seeds and boil the chillies for 3–4 minutes. Soak them briefly in hot water, then grind into a paste. Fry in ghee, add sugar and khoya, and cook for 2–3 minutes. Garnish with nuts for a surprisingly delicious dessert.

5. Lauki (Bottle Gourd) Halwa

Bottle gourd halwa is prepared just like carrot or beetroot halwa. Grate the lauki and fry it in ghee until moisture reduces. Cook it with milk and khoya, then add sugar, cardamom powder, and nuts. The result is a soft, aromatic halwa.

6. Sweet Potato Halwa

Sweet potato halwa has a creamy texture and rich taste. Boil or roast the sweet potatoes, mash them, and roast the pulp in ghee until it turns golden and releases fat. Add jaggery or sugar, cardamom powder, saffron strands, and mixed nuts like almonds, cashews, pistachios, and walnuts.