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When we think of desserts, our minds often jump to high-calorie options filled with unhealthy sugars. However, if you're looking for a tasty treat that can also enhance your hemoglobin levels, beetroot halwa is an excellent choice.

Beetroot is packed with essential vitamins, minerals, and antioxidants, making it a powerhouse for health. While many enjoy it raw, this halwa is sure to be a hit with everyone, from kids to adults. Its vibrant red hue, creamy texture, and delightful flavor make it perfect for any celebration or festival. Let’s dive into the simple recipe for beetroot halwa.

Ingredients:
500 grams of beetroot (peeled and grated)
500 ml of milk (preferably full-cream)
1/2 cup of sugar (adjustable to taste)
3-4 tablespoons of ghee
1/2 cup of khoya (optional)
1 teaspoon of green cardamom powder
2 tablespoons of nuts (chopped almonds, cashews, and pistachios)
1 tablespoon of raisins

Instructions:
Start by selecting fresh, firm beetroots. Clean and peel them thoroughly, then grate using a medium grater.

Next, heat 2 tablespoons of ghee in a heavy-bottomed pan or kadhai. Add the grated beetroot and sauté over medium heat for about 5-7 minutes. This step helps eliminate the raw flavor of the beetroot and infuses the halwa with a delightful aroma.

Now, pour in the milk and stir well. Allow it to cook on medium heat until the milk is fully absorbed and the beetroot becomes tender. Stir occasionally to avoid sticking, which should take around 15-20 minutes.

Once the milk has evaporated, incorporate the sugar and khoya. After adding sugar, the halwa will release some moisture again. Continue cooking until it thickens and begins to release ghee.

Finally, mix in the remaining ghee, cardamom powder, and the roasted nuts and raisins. Stir everything together, cook for an additional 2 minutes, and then turn off the heat.

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