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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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