In the winter season, when cold winds are blowing outside, the aroma of hot halwa wafting from the kitchen can make anyone's day. We often enjoy carrot halwa with great relish in winter, but have you ever tried beetroot halwa? Yes, it is not only a stunning deep pink in color, but it also gives carrot halwa a run for its money in terms of taste and health benefits. Let's tell you its easy recipe without further ado.

Beetroot: A Treasure Trove of Health
We often eat beetroot in salads, but this halwa is excellent for those who want to enjoy something sweet without compromising on health. Beetroot is rich in iron, vitamin C, and fiber. It helps overcome iron deficiency in the body and also gives your skin a natural glow in winter.

Ingredients for making Beetroot Halwa
Beetroot: 3-4 large (grated)
Milk: Half a liter (full cream)
Ghee: 2-3 tablespoons
Sugar or jaggery: To taste (jaggery is better for health)
Nuts: Almonds, cashews, and pistachios (chopped)
Cardamom powder: Half a teaspoon

Method for making Beetroot Halwa
First, heat the ghee in a heavy-bottomed pan. Now add the grated beetroot and sauté it on medium heat for 5-7 minutes to remove the raw taste.

When the beetroot becomes slightly soft, add the milk. Let it cook until the milk is completely absorbed and the beetroot is very soft. Stir it occasionally.

Now add sugar or jaggery. After adding sugar, the halwa will release some water; cook it well until the water dries up.

Finally, add the cardamom powder and chopped nuts. Add another spoonful of ghee on top; this will give the halwa a wonderful shine and a rich aroma. If you want to make this halwa even more luxurious, grate some khoya (reduced milk solids) into it at the end. This will give the halwa a creamy texture just like the one you find in sweet shops.

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