2 - 5tbspsSugar, (depends on beetroot sweetness and your preference)
50gramskhoya /Unsweetened Khova, (optional)
a pinchCitric Acid crystals /Nimbu ka phool / Nimbu uppu, ( optional ,gives a tint of tang)
fewcashew raisin badam, as you wish
Wash,peel the skin and grate beetroot using food processor or by grater.
Heat a tsp of ghee in a thick bottom kadai / pan and saute raisins ,cashews and almonds in it,one by one.When they turn golden brown remove and keep aside.
To the same pan add grated beetroot and saute for about 2-3 mins.
Next add milk. Let the beetroot cook in milk uncovered, on medium flame. Stir once in a while. Continue the process till the beetroot drinks almost all milk i.e almost 75-80 % milk has reduced. This might take about 15-20 mins.
When the mixture is almost dry, add sugar, khova and mix well. Continue to simmer and cook on a low flame.
Cook till sugar dissolves and gets mixed well with the beetroot.
Towards the end, add ghee, cardamom powder, citric acid crystals powder and nuts. Mix well. Stir till the mixture thickens and all the milk is evaporated. Switch off.
Serve Beetroot halwa hot /at room temp or chilled . Remains fresh for about a week in refrigerator. Can heat while serving.Here's a spoon for you all .... Enjoy !!