Ingredients

1. Beetroot (grated) – 1 1/3 cup
2. Milk – 1 1/3 cup (220 to 250 ml)
3. Sugar – 1/2 cup
4. Cardamom powder – 1/4 tsp
5. Ghee (clarified butter) – 2 to 3 tbsp
6. Cashew nuts – 7

Method

1. Peel beetroot, grate and keep it aside.
2. Preheat the non stick vessel or any kadai, add 1tbsp ghee, when warm add grated beetroot. Stir or roast well till its water dries, for first 2min on medium flame and 3min on simmer flame.
3. It is roasted in ghee, so that it absorbs its flavour well.
4. Add milk, mix well, cook till it thickens on medium flame and in between simmer flame (low flame), for 10 to 12 min.
5. In the beginning can cook on medium flame, but as soon as it starts thickening, it will stick easily to the bottom and can burn, so reduce it to lower flame(simmer).
6. Keep stirring, so that it does not stick to the vessel.
7. As soon as milk gets dry, thickened and all the liquid is absorbed add sugar, cardamom powder, ghee1/2tbsp, mix well.
8. It becomes little liquid, as sugar dissolves, cook on simmer for 10 to 15min, and keep stirring.
9. While stirring add ghee 1/2tbsp, little by little in between.
10. Beetroot halwa after 10min, starts leaving the pan or vessel, switch it off as soon as it reaches its consistency.
11. Garnish with chopped roasted cashew nuts in ghee on beetroot halwa, serve warm.

Notes

1. Can add more grated beetroot (1/2cup), for little drier halwa.
2. Sugar and ghee, are added according to my taste, can reduce or increase as per your taste.
3. View my carrot halwa, the same procedure.
4. Instead of grating, I coarsely grind them in my mixer, which becomes more fast and easy, but it is up to your choice.