Wash, peel and finely grate beetroots in a pan, heat 1 Tbsp of ghee on low flame
Add grated beetroots and saute
Cover and cook the beetroots till the raw smell disappears
After 4-5 minutes, pour in the milk and mix well
Let the beetroots simmer in milk
When the milk gets absorbed a bit, add sugar and mix well
Keep mixing till the sugar melts and gets absorbed into the mixture
Add milk powder and almond powder. Mix very well
Sprinkle elaichi powder and edible camphor
Throw in a few cashews and raisins
Mix well and let the liquid get absorbed
Lastly, add a Tbsp of ghee and mix very well
When there is still some moisture left, remove from flame
Halwa is ready. Serve warm or chilled
Notes
Ensure beetroots are fresh and firm which makes grating easy
You can also choose to golden-fry the cashews and raisins in a little bit of ghee and then add to the Halwa
Adding almond powder and milk powder is entirely optional. Almond powder helps Halwa to thicken quickly and milk powder adds a nice smooth texture to the Halwa
Recipe by Food Of Interest at https://foodofinterest.com/beetroot-halwa/