To begin making the Beetroot Halwa recipe, heat a tablespoon of ghee in a small pan; roast the cashew nuts until golden brown and crisp. Keep aside.

In a heavy bottomed pan; add the remaining ghee with heat on medium. Add the grated beetroot and saute for about 5 minutes on medium heat.

To this add the milk and allow the mixture to come to a boil. Once it comes to a boil, simmer the heat and allow the beetroot to cook in the milk until all the milk gets absorbed and evaporated. 

Once all the liquid is condensed, add the sugar to the beetroot halwa and cook until all the sugar is dissolved and gets well combined with the beetroot.

Finally stir in the cardamom powder, roasted cashew nuts and the pistachios and stir on medium heat for a couple of minutes. Once done, turn off the heat and serve.

Serve the Beetroot halwa as a quick and healthy dessert for parties or occasions with your family.