Ingredients

• 2 cups beetroot, grated
• 1 cup milk
• ½ cup jaggery powder or sugar (adjust to taste)
• 2 tablespoons ghee
• ¼ teaspoon cardamom powder
• 2 tablespoons chopped nuts (almonds, cashews, pistachios)
• 1 tablespoon raisins (optional)

Preparation

Heat ghee in a pan, add grated beetroot, and sauté on medium flame for 5-7 minutes until the raw smell fades.

Pour in the milk and cook, stirring occasionally, until the beetroot softens and absorbs the milk.

Add jaggery or sugar and continue to cook until it melts and blends with the halwa.

Stir in cardamom powder and cook for another 2-3 minutes until the mixture thickens.

Garnish with chopped nuts and raisins.

Serve warm or chilled as desired.

Servings: 4

Notes

• For a richer taste, substitute half of the milk with condensed milk and reduce the jaggery accordingly.
• Add a pinch of nutmeg for a deeper flavor variation.