By Shreya Sarpal
May 10, 2026
Nobody expects beetroot to taste like this. Rich, velvety, and deeply sweet with an earthiness that milk and ghee somehow make elegant, it cooks down into something far greater than its ingredients suggest. The cardamom finish lingers, the colour stuns, and the bowl empties faster than you planned.
2 cups grated beetroot 1 cup full-fat milk 3 tbsp sugar 2 tbsp desi ghee 8-10 chopped cashews 8-10 raisins 1/2 tsp cardamom powder
Heat ghee in a pan and sauté the grated beetroot for 5-6 minutes until the raw smell fades and it turns slightly glossy.
Pour in milk and cook on medium flame, stirring occasionally until the mixture thickens and milk mostly evaporates.
Add sugar and continue cooking until it melts and the halwa starts leaving the sides of the pan.
Toss in cashews, raisins, and cardamom powder, mixing everything well for a fragrant finish.
Cook for another 2 minutes, switch off the heat, and serve warm.