Peel and grate the beetroot.

Heat ghee in a pressure cooker. Add the grated beetroot and saute it for at least 15 minutes till the raw smell is gone. This step is very important in order to not have the raw taste.

Add in the milk and give a stir. Close the cooker and cook for three whistles on low flame. Switch off and allow the pressure to go by itself.

Open the lid and switch on the flame. Add the cardamom and continue to cook, stirring occasionally till the mixture thickens and the milk dries up.

Add the sugar and cook for a further five minutes. Switch off the flame.

Heat ghee in a little saucepan and fry the nuts. Put into the prepared halwa. Serve warm or cold, as per liking! I love it warm...