| 1 minute to read
- Beetroot 250gms
- Milk 200ml
- Ghee 20gms
- Cashew nut 10gms
- Sugar substitute (erythritol 20gms)
- Cardamom powder 1tsp
Wash the beet roots & grate then using a grater.
Heat 1/2tbsp of ghee in a nonstick pan & roast the chopped cashew nuts in them till they turn light brown.
Transfer the roasted cashews into a different container.
Add grated beet root in the same pan & sauté it for 8-10 mins over medium flame.
Then add milk to the mixture. Let it cook over medium flame until it turns thick. Stir in between occasionally to prevent sticking.
When the mixture turns thick add sugar substitute ( I have used erythritol here). You can add it according to your taste. Stir continuously still the mixture becomes thick.
Add remaining ghee, cardamom powder and roasted cashew nuts.
Mix well. Stir and cook for 2-minutes. Turn off the flame. Beetroot halwa is now ready. Serve it warm or chilled per your preference. I prefer the chilled one.