Retinol Halwa (Carrot & Beetroot Halwa)

Step 1: Prepare Vegetables

Grate the unpeeled carrots and beetroots.

Step 2: Heat Kadai and Add Vegetables

Place a cast iron kadai (or any suitable pan) on the stove and turn on the gas. Add the grated carrots and beetroots to the heated kadai.

Step 3: Add Milk and Spices

Pour 1/2 liter of milk over the grated vegetables. Add elaichi powder to the mixture.

Step 4: Cook Covered

Cover the kadai with a lid and cook for about 15-20 minutes, allowing the vegetables to tenderize and absorb the milk.

Step 5: Sweeten the Halwa

Remove the lid and add 2 teaspoons of monk fruit sugar. Stir well to combine. Note that carrots and beetroots have their own natural sweetness, so adjust sugar to taste.

Step 6: Add Ghee and Finish Cooking

Add 1 teaspoon of A2 Desi Ghee to the halwa. Continue to cook and stir until the halwa thickens, the milk has completely evaporated, and it achieves a beautiful, deep red color.

Step 7: Serve

Serve the Retinol Halwa warm as a healthy and delicious snack or dessert.

• Do not peel the carrots, as most of the beta-carotene is found in the outer skin.

• Using a cast iron kadai (wok) can add additional nutrients to the dish.