Ingredients:
• 500 grams beetroot, peeled and grated
• 1 cup milk
• 1/2 cup sugar (adjust to taste)
• 2-3 tbsp ghee (clarified butter)
• 1/4 tsp cardamom powder
• A handful of chopped nuts (cashews, almonds, pistachios)
• A few saffron strands (optional)
• 2-3 tbsp raisins (optional)
Instructions:
1. Preparation:
• Peel and grate the beetroots using a grater or food processor.
2. Cooking the Beetroot:
• Heat 1 tbsp of ghee in a heavy-bottomed pan or kadhai over medium heat.
• Add the grated beetroot and sauté for 5-7 minutes until the raw smell goes away and the beetroot starts to soften.
3. Cooking with Milk:
• Pour the milk into the pan and bring it to a boil.
• Reduce the heat to low and let it simmer. Cook until the milk is absorbed and the beetroot is cooked through, stirring occasionally to prevent it from sticking to the pan.
4. Adding Sugar and Ghee:
• Once the milk is absorbed, add the sugar. Stir well and cook until the sugar melts and the mixture thickens.
• Add the remaining ghee and cook for another 10-15 minutes, stirring continuously until the halwa starts to leave the sides of the pan and the ghee separates.
5. Flavoring:
• Add the cardamom powder and mix well.
• If using, add the saffron strands soaked in a little warm milk.
• In a separate small pan, heat a bit of ghee and fry the chopped nuts and raisins until golden brown. Add them to the halwa and mix well.
6. Serving:
• Transfer the Beetroot Halwa to a serving dish.
• Garnish with more chopped nuts if desired.
• Serve warm or at room temperature.