Beetroot Halwa

We all have heard about carrot halwa or gajjar ka halwa. Ever heard about beetroot halwa? never heard of it until my mom made it when I was in college. I never worried about how she got the recipe or its origin..It tasted good, tats all I wanted. After marriage, once when we had some guests I tried beetroot halwa for dessert. It came out so well (there's nothing to go wrong in a dessert until it's sweet to eat..my husband's theory), and the guests were all praising about it "wow! never heard of beetroot halwa", "It's so delicious".  Nowadays I am not worried about beetroot getting wilted in the refrigerator..there's always a recipe in which no one would hate having beetroot.

Things you'll need:
Beetroot - 2 (medium sized)
condensed milk - 1/2 cup
sugar - 1 cup (can be increased or decreased according to preference)
ghee - 3 tbsp
cashews - 2 tbsp chopped

yield - 4 servings

Step 1:
Peel the beetroots, wash them and grate them to fine pieces. You can alternatively chop them and coarsely grind them in a food processor.

Step 2:
Heat 1 tbsp of ghee in a non-stick pan and fry the beetroot for about five mins until the beetroot starts to soften.

Step 3:
Add the condensed milk and let it cook until all the milk is absorbed. Now add the sugar. This will leave the halwa watery. But it will thicken once the sugar is absorbed into the halwa.

Step 4:
When the halwa thickens and leaves the sides of the pan, add the remaining ghee and stir for a couple of mins.

Step 5:
Switch off the stove, garnish it with cashews and allow it to cool.

Serve it warm with a scoop of vanilla ice cream (Yummo!!) or just as it is..Its delicious either way..