To make beetroot halwa, keep all ingredients ready.
Heat a kadai and add 1 tablespoon ghee. Add the raisins and let them get puffed. Remove them from the kadai and keep aside.
Add remaining ghee and after it is heated, add grated beetroot. Sauté for around 5 minutes on high heat till beetroot becomes soft.
Reduce the flame to heat to low.
Add milk and condensed milk and stir.
Mix sugar and stir.
Add crushed cashewnuts, almonds, and ghee fried raisins. Simmer for 25-30 minutes by stirring the contents occasionally.
Remember to keep the flame or heat low to prevent beetroot halwa from sticking to the bottom of the pan.
Mix well and continue to stir till the beetroot halwa thickens and starts leaving the sides of the pan.
Garnish with crushed cardamom powder and mix well.
You can switch off the gas, after halwa thickens and starts leaving the sides of the pan.