Introduction :-

Instant Beetroot Halwa Premix is a ready-to-cook (RTC) product developed to provide a convenient and nutritious alternative to the traditional beetroot halwa. It is prepared using fresh beetroot, milk, sugar, milk powder, cardamom, and ghee, followed by controlled drying to produce a shelf-stable premix. The product can be reconstituted with hot milk or water to prepare delicious beetroot halwa within a few minutes while retaining its traditional taste, colour, and nutritional value.

Importance :-

1. Reduces the time required to prepare beetroot halwa.

2. Provides a convenient ready-to-cook dessert.

3. Increases the shelf life of beetroot through dehydration.

4. Preserves the natural colour and nutritional value of beetroot.

5. Promotes value addition and reduces post-harvest losses.

6. Suitable for household use, catering, and commercial sale.

Ingredients (Batch Size: 10 kg Beetroot) :-

Fresh Beetroot – 10 kg

Milk – 6 litres

Milk Powder – 250 gm

Ghee – 250 g

Cardamom Powder – 20 g

Chopped Dry Fruits :- 300 gm

Procedure :-

  1. Selection and Cleaning

Select fresh, mature, and healthy beetroot free from damage or decay. Wash thoroughly with clean water to remove soil, dust, and other impurities.

  1. Peeling

Peel the washed beetroot using a vegetable peeler. Approximately 10% of the total weight is removed as peel waste.

  1. Cooking

Pour 6 litres of milk into a stainless-steel container and bring it to a boil. Add the peeled beetroot and cook for 45 minutes. During cooking, add 250 g of ghee and 20 g of cardamom powder to enhance flavour and aroma.

  1. Grating

After cooking, allow the beetroot to cool slightly and grate it uniformly to obtain a smooth texture suitable for drying.

  1. Drying

Spread the grated beetroot evenly on the trays of a Heat Pump Dryer. Dry at 55°C for approximately 15 hours until the moisture content is sufficiently reduced and the product becomes crisp and suitable for grinding.

  1. Grinding

Grind the dried beetroot into a fine powder. Mix with the required quantity of sugar, milk powder, and optional chopped dry fruits to obtain a uniform Instant Beetroot Halwa Premix.

  1. Packaging

Pack the premix immediately in moisture-proof, airtight laminated pouches or containers to prevent moisture absorption and maintain product quality.

  1. Storage

Store the packaged product in a cool, dry place away from direct sunlight. Under proper storage conditions, the premix remains stable for several months.

Observation :-

During drying in the Heat Pump Dryer at 55°C, the beetroot exhibited a slow drying rate because of its naturally high moisture and sugar content. A mild characteristic beetroot odour was observed during the drying process, which gradually reduced as drying progressed. Uniform spreading of the grated beetroot on the trays helped achieve more consistent drying.

Preparation Method (For Consumers) :-

  1. Take 100 g Instant Beetroot Halwa Premix.
  2. Add 150–200 ml hot milk (or water if preferred).
  3. Stir continuously for 5–7 minutes on low flame until a soft halwa consistency is obtained.
  4. Add a teaspoon of ghee if desired and garnish with dry fruits.
  5. Serve hot.

Advantages :-

1.Ready in 5–10 minutes

2. Rich in dietary fibre and natural antioxidants

3. Attractive natural red colour

4. Easy to prepare

5. Longer shelf life than fresh halwa

6. Convenient for home and commercial use

7. Hygienically processed and easy to transport

Conclusion :-

Instant Beetroot Halwa Premix is an innovative ready-to-cook product that combines convenience with nutrition. By using controlled cooking and heat pump drying, the premix retains the natural flavour, colour, and nutritional benefits of beetroot while significantly extending its shelf life. The product offers consumers a quick and easy way to prepare traditional beetroot halwa, making it suitable for households, institutions, and commercial food businesses.