When it comes to preparing sweets at home, halwa is one of the easiest and quickest options. Traditional semolina or wheat flour halwa takes barely 10–15 minutes to cook. But halwa isn’t limited to these basics — many winter vegetables can also be turned into delicious puddings. Carrot halwa usually steals the spotlight during this season, especially at weddings and festive gatherings. The generous use of ghee helps keep the body warm, while nuts and dry fruits enhance both taste and nutrition.

Along with carrots, you can prepare halwa from three other winter ingredients that are equally tasty and wholesome: sweet potato, beetroot, and makhana. These puddings are perfect for both children and adults. Here are the recipes.

Sweet Potato Halwa
Start by washing sweet potatoes well and boiling or steaming them. Once cooked, let them cool and mash them. Heat ghee in a pan, add the mashed sweet potato, and cook on low heat for 5–7 minutes. Add milk and mix thoroughly. Next, add sugar and cook the mixture until it thickens. When it turns creamy and smooth, add cardamom powder and chopped dry fruits. Let it cook for another 2 minutes. If the halwa becomes too thick, add a little more milk. Lightly roasting the nuts beforehand gives a richer flavor.

Makhana Halwa
To make makhana halwa, heat a tablespoon of ghee in a pan and roast the makhana on low heat until they turn crisp and lightly golden. Allow them to cool slightly, then crush them coarsely. In the same pan, add the remaining ghee and sauté chopped dry fruits like cashews and almonds. Add the crushed makhana and roast for another minute. Pour in milk and cook until the mixture thickens. Add sugar, stirring continuously to prevent sticking. Once it reaches a halwa-like consistency, garnish with more dry fruits and serve warm.

Beetroot Halwa
Beetroot is a winter superfood, commonly eaten in salads and juices — but it makes a delicious halwa as well. Wash and boil (or steam) the beetroot. After cooling, grate it. Heat ghee in a pan, add the grated beetroot, and sauté for 5–7 minutes on low heat. Add milk and cook until the mixture thickens. Add sugar and mix well. Finish by adding chopped dry fruits. Slow cooking ensures the halwa doesn’t burn and enhances its deep, rich flavor.