INSTANT BEETROOT HALWA

INTRODUCTION

Hello everyone! Myself Dnyaneshwari Warule & here I am to share my journy on an  Instant Beetroot Halwa Premix at Vigyan Ashram, Pabal. Under the guidance of Dixit Sir, I have been developing an easiest way to prepare Beetroot Halwa without the long preparation time & efforts for consumers.

NEED

In todays life working employees have not ample of time to cook & eat. So, they are looking for instant ways to prepare the food like maggie, fries, soups, etc. Thus such Indian sweet desserts which requires hours to prepare & for such situations premixes are the best option to reduce time & efforts with homemade taste & also preservative free.

OBJECTIVES

1. Convenience: No more long hours of grating BEETROOTS and slow cooking.
2. Long Shelf Life: It stays fresh for a long time without preservatives.
3. Nutritional Value: Maintains the goodness of beetroots, milk solids, and dry fruits.
4. Market Demand: Instant and ready-to-eat foods are becoming increasingly popular, making this a promising idea.

METHODOLOGY

TRADITIONAL: Cleaning , Grating , Cooking , Milk simmering.

PREMIX: Cleaning , Weighing , Grating , Cooking , Milk Simmering , Drying , Packing.

6 SEPT 2025

For making beetroot halwa beetroot, milk, ghee, sugar/jaggery.

MATERIAL:

Beetroot- 300 gm (grated)

Ghee- 30 gm

Milk- 200 ml

PROCEDURE:

1. Cleaning & Grating- Wash the beetroots & grat it.
2. Cooking- take 7 ml ghee in a pan & add 300 gm grated beetroot in it & cook it.
3. Milk addition- add 200 ml milk in it and cook until liquid free.
4. now turn off the flame & take the weight of mixture.
5. Drying- grease the drying tray with ghee & spread the cooked mixture on it & put for drying.

Wt after cooking = 261 gm.

7 SEPT 2025

Removed Dried material from dryer.

WAD= 108 gm

LOD=261-108/261 X 100= 58.62 %

2 nd trial

MATERIAL:

Beetroot = 539 gm

wt after peeling=480 gm

waste= 59 gm

wt used for process= 400 gm

Ghee= 7 gm

Milk= 150 ml

Milk powder= 8 gm

PROCEDURE:

1. Cleaning & grating.
2. Cooking- Take 7 gm ghee in a pan melt it & add 400 gm of grated beetroot , cook it.
3. Milk addition- add 150 ml milk in it & cook until liquid free.
4. Now turn off the flame & take a weight of cooked mixture.
5. Drying- Grease the drying tray with ghee & spread the cooked mixture on it & put for drying.

WAC= 358 gm.

8 SEPT 2025

Weighing of dried premix.

WAD=70 gm.

LOD=358-70/358 X 100 = 80.44%

9 SEPT 2025

Dehydration trial on beetroot

PROCEDURE:

1. CLEANING- Weighed raw beetroots. Then peeling was done. Again weighed beetroots & waste.

wt before peeling=638 gm

wt after peeling=562 gm

wt of waste=78 gm

2.Blanching- Peeled Beetroots are cutted into 2 pieces & added in pressure cooker with 500 ml water & cooked up to 2 whistles on medium flame.

WAC(blanching)=686 gm

wt putted for drying after grating= 520 gm

10 SEPT 2025

Weighed the dried beetroot

WAD=54 gm

REHYDRATION TRIAL DONE ON PREVIOUS PREMIX-

20 gm premix in 75 ml of boiling water.

Trials with SUGAR & JAGGERY:

Among 6 person who tasted the Beetroot Halwa only one Liked the sugar added Halwa.

FEEDBACK FOR JAGGERY HALWA:

NAMES	TASTE	COLOUR	ODOUR	TEXTURE
1)Dixit sir	7	8	8	7.5
2)Rahul sir	8	9	7	8
3)Abhijit sir	7	8	8	8
4)Bhagwan	9	8	7.5	8
5)Ranjeet sir	8	9	7	7
6)Swati Mam	7	8	8	6.5

FEEDBACK FOR SUGAR ADDED HALWA:

NAMES	TASTE	COLOUR	ODOUR	TEXTURE
1)Dixit sir	6	8	8	7.5
2)Rahul sir	9	8	7	7
3)Abhijit sir	6.5	9	8	7.5
4)Bhagwan	7	8	7	7
5)Ranjeet sir	7	8	8	7
6)Swati Mam	6.5	9	8	6

IMPRESSION:

Sugar added halwa was looking fresher compare to jaggery added, salty taste of jaggery added halwa felt different 7 good.

Jaggery added halwa was more watery compare to sugar added halwa.

Ranjit Sir= Water should be decreased while rehydration.

Rahul Sir= Cardemom can be increased.

Dixit Sir= Water content doesn’t felt similar & sugar added is not equally sweet to jaggery added (jaggery added is more sweet) ;[

11 SEPT 2025

2 nd phase dehydration of dried beetroots by soaking before in milk.

54 gm dried beetroot added in 300 ml boiled milk after 5 minutes of cooling.

Time taken 40 min.

Wt after soaking= 330 gm

Then putted for drying in electric dryer.

12 SEPT 2025

Removed dried material from dryer & weighed.

Observation: dried product is spoiled (due to water droplets of guava kept in dryer for drying)

WAD = 94 gm

WAS = 344 gm

LOD= 72.67 %

14 SEPT 2025

1 st Phase drying of beetroot with citric acid & without citric acid.

Beetroots cleaned, peeled & cutted into four pieces from centre; then, blanching was done with water as half the weight of beetroots.

1. Wt before boiling=540 gm
2. Wt before boiling=690 gm(citric acid treatment)

Blanched in cooker up to 3 whistles.

After cooling weighed, grated & putted for drying.

1. Beetroot without citric acid. WA Boiling= 510 gm
2. Beetroot with citric acid. WA boiling= 618 gm

15 SEPT 2025

Removed dried beetroot from dryer.

Time taken for drying= 5hrs at Temperature= 54^0

1) Beetroot without citric acid.

1. WAD = 64 gm
2. WAB = 510 gm
3. LOD = 510-64 /510 X 100 = 87.45 %

2)Beetroot with citric acid.

1. WAD = 76 gm
2. WAB = 618 gm
3. LOD = 618-76/618 X 100 = 87.70 %

16 SEPT 2025

2nd phase drying of beetroot with milk.

30 gm dried beetroot (blanched with citric acid) added in 150 ml of milk (50^0 celcious)

Kept for soaking.

WA Soaking = 166 gm

Time taken= 50 min

Putted for drying at 50^ 0

17 SEPT 2025

Removed the dried produt from dryer.

WAD = 48 gm

LOD = 166-48 /166 X 100 = 71.08 %

Rehydration trial.

for 20 gm dried premix of beetroot halwa 50 ml water is required for rehydration; but as it includes boiling process of water I took 75 ml water for rehydration.

20 gm premix in 75 ml boiling water & added 12 gm jaggery powder after rehydration & putted a cap on it for a while.

Time taken = 6 mins

10 OCT 2025

B type beetroot halwa production for exhibition in Pune.

4.3 kg beetroots, 3.1 ltr milk, 12 gm cardamom powder used.

WAC=4,102 – 1010

= 3092 gm

11 OCT 2025

Removed the dried halwa from dryer, weighed it.

WAD=862 gm.

LOD= 3,092-862/3,092 X 100 = 72.12 %

Packaging done.(100 gm each packet)

14 OCT 2025

SOP for Beetroot halwa premix is set including making process of halwa then the Proportions of beetroot, milk , ghee and cardamom.

Procedure –

It involves 2 stages.

1. Blanching & Drying
2. Soaking in milk & Drying

1) Blanching & Drying

cleaning – Wash and clean the beetroots and peel off the skin and cut into 2 pieces if beetroot is large or medium in size.

Blanching – Add water as half quantity of Total beetroot wt and add Citric acid then place the cap to cooker and steam up to 2 whistles at medium flame.

Grating – Now grate the cooked beetroots.

Drying- spread the grated beetroot on Drying tray and put for drying at 50°C for 6-7 hrs.

Measurements :-

For, 1 kg beetroot 500 ml water, 1 gm citric acid.

2) Soaking in milk & Drying

Soaking – Boil the milk and then allow it for cooling at room temperature up to 50-55°C temperature.Add hot ghee & cardamom powder.
Time taken- 1-1.5 hrs

Drying – Grease the drying tray with ghee and spread the soaked mixture on it thinely.

Time taken- 8-9 hrs

Measurements:-

For ,100 gm dried beetroot 500 ml milk, 2 gm cardamom powder, 15 ml ghee.

Above instructions and measurements are ideal as per SOP set from various trials of dehydration and for preparation of Beetroot Halwa Premix.

For Rehydration.

Add 100 gm premix in 120 ml boiling water and cook for 10 mins and then add sugar or jaggery as per taste.