Grate Beetroot or coarse blend it using a food processor or grater.

In a flat non-stick pan, heat ghee and fry cashew nuts. As I don't like dry grapes in this halwa I didn't add but you can use if you wish.

Saute cashews in ghee until they become golden brown color, collect and keep separately for later use.

To the same non-stick pan add a tsp of ghee again and add grated Beetroot. If you are using a small pan to fry cashews, use a different larger pan to make halwa.

Saute Beetroot for five minutes in ghee until beetroot becomes flavorful. Keep stirring the pot to avoid burning the bottom.

After five minutes of frying, add milk and cook the Beetroot.

In five to eight minutes, Beetroot absorbs the milk and becomes soft and cooked.

Add brown sugar or jaggery powder and cardamom powder.

Mix the sugar with beetroot properly to make the vegetable absorb the sweet.

After adding sugar, the mix becomes thin and keep stirring.

Continue to mix until the melting sugar becomes thick.

Thickening of sugar syrup gives a glassy look to the halwa.

When the halwa gathers and becomes shiny without water add ghee and fried cashews.

Mix and switch off. Serve this halwa warm or cold.