Beet Root Halwa
5 tsp Desi Ghee
1 cup Sugar
½ cup Khoyadanedar (Reduced milk)
¼ tsp Green Cardamoms (powder)
6 almonds chopped
6 cashewnuts chopped
First rinse, peel, and grate the beetroot. Heat ghee in a heavy pan on medium flame.
Add grated beetroot and mix well with ghee.
Cook beetroot on medium flame. Continue to stir until the moisture evaporates.
Add sugar and continue sautéing until beetroot halwa turns thick. Add khoya and keep stirring to avoid burning. Switch off the flame.
Add nuts and cardamom powder, mix well and serve it hot or cold.