When it comes to sweets, we often think of calories and unhealthy sugars. But if you want to eat something delicious that also boosts your hemoglobin levels, beetroot halwa is a great option.

Beetroot is rich in vitamins, minerals, and antioxidants, making it very beneficial for health. Many people enjoy eating it raw, but this halwa will be loved by everyone, from children to adults. With its deep red color, velvety texture, and delicious taste, this halwa can brighten up any special occasion or festival. Let's learn the easy recipe for making beetroot halwa.

Ingredients:
Beetroot - 500 grams (peeled and grated)
Milk - 500 ml (full-cream milk is best)
Sugar - 1/2 cup (can be adjusted to taste)
Ghee - 3-4 tablespoons
Khoya (milk solids) - 1/2 cup (optional)
Green cardamom powder - 1 teaspoon
Nuts - 2 tablespoons (chopped almonds, cashews, and pistachios)
Raisins - 1 tablespoon

Instructions:
First, choose fresh and firm beetroots. Wash and peel them thoroughly, then grate them using a medium-sized grater.

Next, heat 2 tablespoons of ghee in a heavy-bottomed pan or kadhai. Add the grated beetroot and sauté on medium heat for 5-7 minutes. Sautéing removes the raw taste of the beetroot and gives the halwa a pleasant aroma.

Now, add the milk and mix well. Let it cook on medium heat until the milk is completely absorbed and the beetroot is tender. Stir occasionally to prevent it from sticking to the bottom. This process may take about 15-20 minutes.

Once the milk has dried up, add the sugar and khoya. After adding the sugar, the halwa will release some water again. Cook it until the halwa thickens again and starts releasing ghee.

Finally, add the remaining ghee, cardamom powder, and the roasted nuts and raisins. Mix everything well, cook for another 2 minutes, and then turn off the heat.

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