Photo courtesy of IStock.
Green Cardamoms (powder)
First rinse, peel and grate the beet root. Heat ghee in a heavy pan on medium flame.
Add grated beet root and mix well with ghee.
Cook beet root on medium flame. Continue to stir until the moisture evaporates.
Add sugar and continue saute until beet root halwa turns thick. Add khoya and keep stirring to avoid burning. Switch off the flame.
Add nuts and cardamom powder, mix well and serve it hot or cold.