Beetroot Halwa Laddus

Wash and peel the skin of the beetroots. Using a food processor or a manual one, shred the beetroots finely.

In a big non stick cooking pot, add the shredded beetroot and the milk. On a low flame, allow it to cook for about 10 minutes.

After 10 minutes, increase the flame to medium high. Alternatively it can be pressure cooked too.

After about 25 minutes in total, the beetroot becomes almost tender.

This is the time for adding the rest of the ingredients one by one except the mawa.

Increase the flame to high and saute the halwa until it is glossy. The nuts can be sliced thinly before adding.

Keep stirring the halwa and monitor the flame also so that it does not get burnt. After the ghee starts oozing and the halwa thickens, switch off the flame.

Now add the mawa and give it a good mix. If fresh cream is used, then add it along with all the other ingredients.

Allow it to cool down a bit, then refrigerate it for about 30 minutes before starting to shape this into laddus.

After making laddus, serve it immediately or chill it before doing so as per your liking.