Beetroot Halwa

Ingredients:

• 2 cups grated beetroot
• 1 cup milk
• 1 cup sugar (adjust to taste)
• 4 tablespoons ghee (clarified butter)
• 1/4 teaspoon cardamom powder
• 10-12 cashew nuts
• 10-12 raisins

Instructions:

1. Preparation:
   • Wash and peel the beetroots. Grate them finely using a grater or food processor.
   • Keep the grated beetroot aside.
2. Cooking the Beetroot:
   • Heat 2 tablespoons of ghee in a heavy-bottomed pan or kadhai.
   • Add the grated beetroot to the pan and sauté on medium heat for about 10-12 minutes, until the raw smell disappears and the beetroot becomes slightly tender.
3. Adding Milk:
   • Pour in the milk and stir well.
   • Cook the mixture on medium heat, stirring occasionally, until the milk reduces and is almost absorbed by the beetroot. This should take about 15-20 minutes.
4. Adding Sugar:
   • Once the milk is absorbed, add the sugar. Stir well.
   • Continue to cook the mixture, stirring frequently, until the sugar dissolves completely and the mixture thickens. This will take another 10-12 minutes.
5. Adding Ghee and Nuts:
   • In a separate small pan, heat the remaining 2 tablespoons of ghee.
   • Fry the cashew nuts until they turn golden brown. Add the raisins and fry until they puff up. Set aside.
   • Add the fried cashew nuts and raisins to the beetroot halwa.
   • Also, add the cardamom powder and mix everything well.
6. Final Cooking:
   • Continue to cook the halwa on low heat for a few more minutes until the ghee starts to separate from the mixture.
   • Ensure that the halwa has reached a thick, consistent texture.