Last updated on March 31st, 2023

Rutabaga Halwa (Low Carb)

If you’re looking for low carb inspiration for Diwali, look no further than this delicious halwa made with Rutabaga also known as Swedish turnip, swede, neep or just turnip. Rutabaga is a tough root vegetable to peel and cut. Quite frankly, it’s hard to pronounce as well. Let’s say it again, shall we? “Roo-tah-bay-gah”!

However, using an instant pot to make halwa with rutabaga makes it a breeze to cook it down into a soft texture. It’s a perfect low carb alternative to Gajjar ka Halwa i.e. carrot pudding, an Indian dessert made by slowly cooking red carrots in sugar and milk until it becomes soft and thick.

In comparison, it’s a bit like the texture of pumpkin pie filling.

Why you will like Rutabaga Halwa

It has all the flavours you would find in traditional halwa, which is made in many Indian households during the Diwali season.

Rutabaga Halwa is something different to introduce to your non-low carb eating family who would be delighted to experience a slight change in their usual Diwali fare of burfis, nankhatai and gulab jamun which are higher in carbs.

Thanksgiving is over, and you have an extra rutabaga sitting on your counter and wondering what else to make with it besides mashed Rutabaga.

You will not be missing out on all the treats, by the time Diwali, or Halloween dare I say comes around. This recipe is totally sugar free!

What makes this Rutabaga Halwa Low Carb?

6g net carbs per serving

Yes! Rutabaga is low in carbs and starches, a 100g serving of boiled Rutabaga contains 7g carbs. It has 1.8g of fiber making it 5.8g net carbs. Rutabaga is also rich in vitamin c, higher than carrots, so it really is a good healthy root vegetable to consume during the Fall and Winter months.

Using almond flour replaces certain flours like wheat flour the main ingredient in some halwa recipes. Unsweetened almond milk and coconut flour are perfect low carb options to thicken the cooked rutabaga in this low carb version of halwa.

Sweetened with Monk fruit and spiced with aromatic cardamom, cloves, cinnamon, and nutmeg keeps this rutabaga halwa sweet without adding ingredients that are high in carbs.

How to make Rutabaga Halwa in the Instant Pot

Here’s a quick rundown of the ingredients you’ll need to make delicious Low-Carb Halwa with Rutabaga. I make this halwa in my Instant Pot, but you can easily make it in a saucepan on the stove which takes a bit longer but definitely doable!

Ingredients

Rutabaga – Cut, peeled and grated is the best way to prepare it for halwa and there’s no need to drain it as all the moisture will evaporate while it’s cooking.

Ghee – helps to moisten the halwa a little. If you don’t have ghee, use butter instead but mix it with some olive oil to replicate the moisture content of ghee.

Unsweetened Almond Milk – will help reduce the rutabaga moisture and help it come together.

Monk fruit – or any other low carb sweetener of your choice.

Almond Flour – makes the rutabaga halwa thicker and gives it a nutty flavour.

Coconut Flour– soaks up the moisture and binds the rutabaga together with the rest of the ingredients.

Aromatic spices – Cardamom, Cinnamon, nutmeg, and cloves give the halwa a lot of flavor and makes it taste similar to pumpkin spice.

Garnish – I like to add some sliced almonds, but cashews and pistachios work well too. Sometimes I add low carb candied orange peel, an alternative to sultanas. Watch out for the recipe on my blog soon.

Equipment You’ll Need

• Instant Pot or Saucepan (for stovetop method)
• Wooden Spoon (for mixing)

Prepare the Rutabaga

Cut the ends of the rutabaga off first. Then cut it all the way through the middle into two halves. I find that using a cloth to hold the rutabaga down from the top, keeps it stable.

Slice one half into semi-circle pieces about an inch thick. Wrap the other half in cling film and store it in the fridge. You won’t need that unless you’re making a double batch of Rutabaga Halwa.

Peel each rutabaga slice easily by using a pairing knife and discard the peel.

Grate each slice carefully into a bowl, but do not drain.

Cook the Rutabaga

Set Instant Pot to Saute mode. Once it’s hot, add ghee into the inner pot of the Instant Pot and toss in the grated rutabaga. Saute frequently, until the rutabaga becomes slightly translucent about 4 minutes.

Cancel Saute mode. Add unsweetened almond milk and monk fruit. Give a stir to combine.

Close the lid and Pressure Cook on the Hi setting for 4 mins.

Measure and mix all the spices, together while you’re waiting. This makes it easier to add it all at once later.

When Pressure Cook time is up, leave the setting on Keep Warm timer for 8 minutes. This helps it to release the pressure gradually without undercooking it.

Add Low Carb flour and Spices

Press Cancel and release the remaining pressure. Open the lid, and the rutabaga should be soft but not mushy. You will be able to see some grated pieces, and that’s okay.

Mix in the dry ingredients. Add the almond flour, coconut flour and spices to the halwa. Stir it to bind the mixture together without making it clumpy.

Stir Frequently

Switch on Saute mode again and stir frequently until all the liquid has evaporated. It will heat up and become thick quickly, so it’s best not to step away from it at this point.

Cancel Saute mode and add a dollop of ghee into the halwa and give one last stir to combine.

Garnish and Serve

Transfer small portions into a bowl and serve warm for best results, although you can eat at room temperature as well.

Stovetop Instructions for Rutabaga Halwa

Making Rutabaga Halwa on the stovetop requires extra time but is still very simple. Prepare the Rutabaga the same way outlined above in how to prepare rutabaga for halwa and then follow these easy steps:

• Heat a saucepan on medium heat and add ghee.
• When the ghee has melted, add the grated rutabaga. Saute on medium heat until slightly translucent.
• Add the almond milk and sweetener and bring the mixture to a boil. Simmer on medium-low heat for about 10-15 mins.
• When the rutabaga has become soft, add the low carb flours and spices. Stir frequently to prevent the halwa from burning at the bottom of the pan.
• Keep it on low-medium heat for about 5 minutes. You will see it become thick and absorb all the moisture. At this point, delicious Rutabaga Halwa is almost ready to serve.
• Add the remaining ghee and stir to combine. Switch off the heat and let the halwa sit for a few minutes before serving. Cool down before storing if you will be making it ahead of time.

How to serve Rutabaga Halwa?

I Like to have small amounts of this delicious Halwa as a light dessert. It’s best eaten warmed (the way I like it) or at room temperature.

Serve it with Low Carb Ice cream or drizzle some Whipping cream over it while it’s hot to make it a little richer and decadent. It’s a perfect accompaniment to an Indian meal providing a sweet flavour against the hot and spicy curries.

Additional garnishes to try:

• Unsweetened grated Coconut or coconut flakes.
• Low carb candied orange peel.
• Raisins or sultanas (if you’re not strictly keto or low carb).
• Fresh fruits such as diced kiwis, and strawberries into small pieces.
• Toasted cashews, pistachios, walnuts or pecans.
• Cinnamon and sweetener sprinkle, for a cinnamon roll flavour.

How to store and heat Rutabaga Halwa? 

Refrigerate. I’ve made this Halwa a few times now and the best way to store it is in an airtight container and kept in the refrigerator for up to 7 days.

Freezer. Once cooled, this halwa can be packed into an airtight freezer-safe container and kept in the freezer for up to 1 month,

Room temperature. The halwa will keep in an airtight container on the countertop for up to 1 hour if it has been freshly made and served on the same day.

Microwave. Just before serving, transfer Rutabaga halwa into a microwaveable bowl and warm it up in 30 seconds increments.

Tips for making good Rutabaga Halwa 

• Prepare the rutabaga first by peeling, cutting and grating it into a bowl.
• Taste test the halwa halfway and add extra aromatic spices to your liking
• Measure and mix all the spices together, so they get distributed evenly into the halwa.
• Make sure to add a dollop of ghee to the halwa at the end adding a rich and nutty flavour.
• Frequently stir the halwa to prevent it from burning at the bottom of the pot.

Frequently Asked Questions 

What is Halwa?

Halwa means pudding in English and is a sweet Indian pudding made with flour, semolina, milk, sugar and ghee, then garnished with nuts and raisins. However, there are so many varieties of halwa that can be made in several ways to give it a flavour associated with the main ingredient.

How can I make Halwa healthy?

Here are some ways to incorporate main ingredients that are high in carbs with low carb ingredients such as nut milk, low carb sweeteners and low carb flours to reduce the carb content when making halwa.

• Whole wheat flour for Atta Halwa
• Fresh Pumpkin for Pumpkin Halwa or Kaddu Ka Halwa
• Almond Flour for Almond Halwa or Badam Halwa
• Carrot for Carrot halwa to Gajjar ka Halwa
• Chickpea flour for Besan Halwa
• Semolina for Suji Ka Halwa (A specialty dish during Navratri)
• Coconut for Coconut Halwa

Can I use butter instead of ghee?

Yes, butter is a great substitute for ghee, but as ghee is a little moister than butter, it’s best to mix the butter with some olive oil first to replicate the moisture content of ghee.

Can I make Rutabaga Halwa on the stove?

In short yes! It is very easy and requires just one pot but does take a bit longer and is certainly doable to achieve the same results. Follow my stovetop instructions in the recipe card.

How do I store leftover grated Rutabaga?

Store and refrigerate grated rutabaga inside in an airtight container lined with a paper towel to soak up any moisture build-up while it’s in the fridge. Use it within 3 days.

What else can I make with Rutabaga that is lower in carbs?

Rutabaga is a versatile root vegetable that can be made into savoury and sweet dishes. I have a few more rutabaga recipes to write up which include Rutabaga Mash, Rutabaga Tortillas and Rutabaga Fries.

Did you make this recipe?

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