Beetroot Halwa

Ingredients:
2 medium-sized beetroots (¼ kg)
1 cup sugar
100 gm khoya, crumbled
¾ cup milk
2 tbsp ghee
Cardamom Powder
1 tbsp broken cashewnuts
1 tbsp raisins

Method:

Peel and grate the beetroots.
Heat 1 tbsp ghee in a thick-bottomed pan and add the grated beetroot.
Sauté the beetroot for 5-10 minutes and then add the khoya
Once the khoya is well integrated with the beetroot, add hot milk slowly.
Stir and cook until it reaches halwa consistency, or until it releases ghee.
Heat the remaining ghee and add the cashewnuts and raisins.
When slightly brown, pour it over the halwa. Serve hot or cold.
Tip:If you want to hasten the cooking, sprinkle about a tablespoon of fine rava just after adding the milk. Rava absorbs the milk and thickens the halwa quickly.