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Beetroot halwa recipe

Beetroot - 1/2 kg,

Sugar - 3 cups

Cardamom - 6 to 8

Cashewnuts - 8

Ghee - 1/2 cup

Milk - 1/4 cup

Peel the beetroots and grate them finely.

Heat ghee in a frying pan and add the cashews and after it is roasted and turns slightly golden red, add the cardamom powder and the milk.

When the milk is boiled add the beetroot and stir in low heat until the beetroot is well cooked.

Then add the sugar stirring constantly in low heat and cook until the mixture becomes a non-sticky paste.

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