Step-by-Step Instructions

1. 1.Prepare Beetroot

   Peel the skin off 700 grams of beetroot. After peeling, grate the beetroot using the larger holes of a grater. You should get approximately 1/2 kilo of grated beetroot.

2. 2.Reduce Milk

   In a thick-bottomed pan or non-stick pan, add 2 tablespoons of water. Pour in 1/2 liter (500 ml) of full-fat milk. Bring the milk to a boil and then reduce it by stirring continuously until it thickens to about 125 ml (1/4 liter). Scrape down the sides of the pan frequently to incorporate the cream back into the milk. The milk will turn a light brownish color. Once reduced, set aside.

3. 3.Fry Cashews

   In a separate thick-bottomed pan, melt 3 tablespoons of ghee. Add 2-3 tablespoons of cashews and fry them until they turn golden brown. Once fried, remove the cashews and set them aside.

4. 4.Sauté Beetroot

   Add the grated beetroot to the remaining ghee in the pan. Sauté the beetroot on medium flame, stirring occasionally, for about 18-20 minutes. Continue frying until the raw smell of the beetroot disappears and all the moisture evaporates. The beetroot should look slightly shrunken and darker.

5. 5.Cook with Sugar

   Once the water from the beetroot has completely evaporated, add 125 grams (approximately 3/4 cup) of sugar. Mix well and continue cooking. The sugar will melt and form a syrup, making the mixture sticky. Cook until the syrup thickens and coats the beetroot.

6. 6.Add Reduced Milk and Khoya

   Pour in the previously reduced milk. Add 125 grams of unsweetened khoya (milk solids). Mix everything thoroughly and continue to cook on medium-low heat, stirring constantly, until the khoya melts and the halwa thickens to a desired consistency. It should be rich and well-combined.

7. 7.Finish and Serve

   While the halwa is cooking, crush the seeds from 4 green cardamoms into a coarse powder. Add the crushed cardamom powder to the halwa. Finally, add the fried cashews. Mix everything well. Your delicious beetroot halwa is ready to be served warm.