- ▢ 2 tbsp ghee / clarified butter
- ▢ 4 cup beetroot (grated)
- ▢ 1 cup milk
- ▢ ¼ cup sugar
- ▢ 6 cashew / kaju (chopped)
- ▢ ¼ tsp cardamom powder
- ▢ 1 tsp ghee / clarified butter
- ▢ ¼ cup milk
- ▢ ½ cup milk powder
- firstly, in a large kadai heat 2 tbsp ghee and add 4 cup beetroot.
- saute for 2-4 minutes or until beetroot shrink slightly.
- now add 1 cup milk and stir well.
- cover and boil for 20 minutes stirring occasionally.
- cook until water evaporates completely and beetroot is cooked completely.
- further, add ¼ cup sugar and stir well.
- after cooking for 5 minutes, ghee separates from halwa.
- add ½ cup mawa or khova.
- also, add 6 cashew / kaju and ¼ tsp cardamom powder. mix well.
- finally, enjoy beetroot halwa topped with more khova and dry fruits
