Step-1Peel and grate the beetroots.
Step-2In a deep thick bottomed pan, add half of the taken ghee, grated beetroot and saute for 1-2 minutes in low to medium flame.
Step-3Add milk and bring the whole mixture to boil and then simmer
Step-4Keep on stirring at intervals till the beetroot cooks in milk.
Step-5Once the milk has reduced to half, add the remaining ghee and artificial sweetener to the halwa mixture
Step-6Stir well and cook in low flame.
Step-7Add cardamom powder and cashews. Simmer till the milk is evaporated. Switch off the burner.
Step-8The halwa is ready to be served. You can also refrigerate it for 10-15 minutes before serving.