firstly, in a large kadai heat 2 tbsp ghee and add 4 cup beetroot.
saute for 2-4 minutes or until beetroot shrink slightly.
now add 1 cup milk and stir well.
cover and boil for 20 minutes stirring occasionally.
cook until water evaporates completely and beetroot is cooked completely.
further, add ¼ cup sugar and stir well.
after cooking for 5 minutes, ghee separates from halwa.
add ½ cup mawa or khova.
also, add 6 cashew / kaju and ¼ tsp cardamom powder. mix well.
finally, enjoy beetroot halwa topped with more khova and dry fruits.