Beetroot Halwa

1In a heavy-bottomed pan, heat ghee (½ cup) and add the grated beetroot (4 cups).

2Saute the beetroot until it turns soft and the raw smell disappears, stirring occasionally.

3Add the milk to the pan and cook the beetroot on low heat until the milk is absorbed, stirring frequently.

4Once the milk is absorbed, add sugar (1 cup) and mix well. Cook until the sugar (1 cup) dissolves completely and the mixture thickens.

5Add the chopped nuts (½ cup) and cardamom powder (½ tsp), mix well, and cook for a few more minutes until the halwa reaches a desired consistency.

6Remove from heat and garnish with saffron strands.

7Serve warm or cold, as desired.