Beetroot 🫜 Halwa

Ingredients

• 2 Beetroot 🫜 finely grated
• 1 cup milk
• 2 tbsp Ghee
• Sugar
• 1/2 tbsp Cardamom Powder
• 10 Nuts: cashews

Steps

1. Heat 2 tablespoon ghee in a heavy-bottomed pan or kadai. Add grated beetroot and saute over medium heat for 5 to 6 minutes, stirring continuously, until it shrinks and the raw earthy smell disappears completely.
2. Stir in 1 cup milk well and bring to a boil. Reduce to low-medium and cook uncovered, stirring often to prevent scorching on the base.
3. Simmer until about 75% to 80% of the milk has evaporated and the beetroot is completely soft and cooked, with a thick mixture. Add the sugar; it melts and makes the halwa watery and loose again. Stir over medium-low heat until the sugar dissolves and the liquid condenses back down.
4. Sprinkle in cardamom powder and mix well. Stir until the halwa starts leaving the pan's sides and becomes glossy. Switch off the heat, add cashews and serve hot. Enjoy.