Wash the beetroot and remove the skin. Grate it finely.
In a kadai put one teaspoon ghee and fry the cashew nuts. Remove and keep aside.
In the same kadai put one more teaspoon of ghee and fry the beetroot gratings till it is soft. Add milk and stir well. Keep the flame low and cook till the beetroot blends well and all the milk is absorbed. Add sugar and stir continuously till the sugar dissolves and the halwa is thick. Add remaining ghee and mix well. Now add cardamom powder and nutmeg powder along with fried cashew nuts.
Hai kamala amma i found your site to be very useful now instead of calling my mother for clarification i chk out ur site. Many thanks for giving us such a wide variety of receipes with indian touch
Hai kamala amma i found your site to be very useful now instead of calling my mother for clarification i chk out ur site. Many thanks for giving us such a wide variety of receipes with indian touch
Thank you Geetha for your kind comments.
Hi kamala,
I found this recipe useful. I need one small clarification whether nutmeg powder is compulsary for this recipe.
Nutmeg powder gives the authentic halwa flavour. Otherwise it is not compulsory to use it.