Grate and peel three to four medium-sized beetroots.
Add the grated beetroots to a pan with two tablespoons of ghee and sauté until tender.
Pour in two cups of milk and cook on a low flame, until the milk is absorbed and the mixture thickens, after that add one cup of sugar and mix well.
For extra texture and flavour, add 1/2 teaspoon of cardamom powder and a small handful of chopped nuts (such as cashews or walnuts). Cook for an additional five minutes.
Garnish with additional nuts and serve the beetroot halwa warm.