Beetroot Halwa

1.In a heavy-bottomed pan, heat ghee and add the grated beetroot.

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

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

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

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

6.Remove from heat and garnish with saffron strands.

7.Serve warm or cold, as desired.