Beetroot Halwa

Serves 3-4

1 large beetroot (think big fist!), washed, peeled and grated
1.5 cups milk
3 cloves
3-4 green cardamom pods, bruised & split open
1/3 tin of sweetened condensed milk
3 tbsp ghee
3 tbsp cashew halves


1. Heat up 1 tbsp of the ghee on medium heat. Throw in the cashew halves and stir them around till they're golden brown. Then take them out and set aside.
2. Add the rest of the ghee in the same saucepan and heat on medium. Sprinkle in the cloves and cardamom pods. Follow this right away with the grated beetroot and stir about, making sure the ghee coats everything.
3. Pour in the milk and stir to incorporate. Bring to a simmer, then cover and cook for 30 mins, stirring occasionally.
4. After 30 mins, get ready for some consistent stirring! Turn the heat up to medium-high. By now the beetroot has softened almost all the way. Keep stirring so that the milk really gets incorporated/absorbed into the beetroot.
5. Add the condensed milk and keep stirring till the mixture is thickened and gloopy (it's a word, look it up in Charlie And The Chocolate Factory, thank you!), and starts leaving the sides of the pan. Sprinkle the golden cashews over the top and serve warm or at room temperature. DH has the devious plan to serve it with vanilla ice-cream!