Beetroot Cashew Halwa

• 1. First, wash, peel, and grate the beetroots. You can easily do this with a hand-held grater or a food processor.
• 2. Next, transfer the grated beetroots to a thick-bottomed pan or kadai, then pour in the milk.
• 3. Combine the beetroots and milk, and let them cook over medium heat.
• 4. As the beetroot-milk mixture begins to boil and froth, make sure to stir frequently.
• 5. Once the milk has reduced by approximately three-fourths, add the ghee and jaggery. Continue simmering until the halwa reaches your desired consistency.
• 6. Shortly before the end of the cooking process, stir in the cardamom powder.
• 7. Add the cashews to the mixture.
• 8. Keep stirring and continue cooking until all of the milk has evaporated.
• 9. Once all the milk has evaporated, turn off the heat. Your beetroot halwa is now ready.
• 10. Allow it to cool for a bit before serving. It can be enjoyed both warm and cold.

For the optional garnish:

• 11. Soak the pistachios in hot water, cover the vessel, and leave for 15 minutes.
• 12. Then, peel off the skins or lightly rub the pistachios between your palms to remove the skin.
• 13. Drain the water.
• 14. Then, lightly dry roast the de-skinned pistachio kernels in a pan for 3 minutes, stirring frequently. Allow them to cool.
• 15. Finally, finely chop the peeled pistachios or coarsely grind them in a food processor.

Serving:

• 16. Portion the halwa in individual bowls or plates. Optionally garnish with the pistachio powder.