Peel and grate the beetroot using a fine grater.
2 cups beetroot
In a heavy-bottomed pan, heat ghee. Add the chopped nuts and sauté until it becomes golden brown.
2 tbsp ghee, 1/4 cup nuts
In the same pan, add the grated beetroot and sauté until it becomes soft.
2 cups beetroot
Cover the pan with a lid and let it cook for 8-10 minutes.
Pour in the milk and the grated khoya. Mix well and simmer the mixture on low heat. Stir occasionally.
2 cups milk, 1/4 cup khoya
Once the beetroot is cooked and the milk is reduced, add sugar. Adjust the sweetness to your liking.
1/2 cup sugar
Add cardamom powder for a fragrant touch. Stir well.
1/2 tsp cardamom powder
Add the roasted nuts to the halwa.
1/4 cup nuts
Keep stirring the halwa until the mixture thickens, and ghee starts to separate from the sides.
Serve warm. Enjoy the rich and flavorful Beetroot Halwa as a delightful dessert.
