Tasty and colourful beetroot halwa

Beetroot is a storehouse of vitamin C. Not just the regular stir fries or curries, beetroot could be used to make melt in the mouth halwa too. Check out the recipe.

Ingredients
600 gms beetroot
2 cups jaggery
5 tbsp ghee
2 tbsp corn flour
Water as required

Preparation
Cut the beetroot into small pieces
Add some water and grind well in a mixer jar
Transfer it into a piece of muslin or a strainer
Press well to extract the juice; set it aside
Heat 2 tbsp ghee in a pan
Fry cashews and raisins; keep aside
Add 1 tsp ghee in the same pan
Into it add the beetroot juice
Mix well
Mix corn flour in ¼ glass water
Add the corn flour slurry into the beetroot juice when bubbles begin to appear
Now add crumbled jaggery too
Stir and mix until the jaggery melts
When this mixture begins to thicken up, add ghee slowly
Keep stirring until the water reduces and the mixture separates from the pan
Add the fried cashews and raisins
You could also add almond shards and white sesame seeds to make the halwa tastier
Keep stirring until the halwa is gooey and a bit thick (you should be able to scoop it using fingers and roll it in balls)
Grease a dish using ghee and sprinkle the remaining fried nuts
Transfer the halwa mixture into the greased dish
Garnish with more nuts
Keep it aside for at least 5 hours
After 5 hours, cut into pieces and serve.