1

We begin making Beetroot and Carrot Halwa Recipe by heating 2 tablespoon of ghee or butter in a heavy bottom pan, add broken cashew nuts, fry it to golden brown and keep aside.

2

In the same remaining ghee, add grated carrot and beetroot and sauté them for 2-3 minutes on medium heat. Add milk and cook on medium heat until the milk condenses and evaporates making it thick.

3

At this stage, add heavy cream/khoya and sugar. Stir well and simmer until it thickens again about 5 minutes.

4

Stir in the saffron, cardamom powder, fried cashew nuts and raisins. Finally add in the remaining 2 tablespoons of ghee and stir to combine well. Garnish it with Blanched almonds.

5

Serve the Beetroot and Carrot Halwa Recipe  hot or chilled. Eat the way you love it, Enjoy!

6

Serve the Beetroot and Carrot Halwa as a healthy dessert after your Delicious Sunday lunch or just have it as a snack during the evening.

7

Notes 

• You can use pressure cooker as it is easy and faster to prepare.

• You can make just beetroot halwa using the same recipe.

• You can make this halwa Sugar free by adding 3/4 cup of chopped dates instead of sugar and the taste will be like as halwa prepared using sugar.

• Add sugar according to your taste.