Beetroot Halwa Laddus

Wash and peel the skin off the beetroots at first.

Shred the beetroots and add the milk to it in a heavy bottomed cooking pot.

Keep the flame on low at first.

This is basically done to avoid curdling of milk. Simmering it on high heat can cause the curdling of milk.

Allow it to simmer on medium heat once the milk starts boiling and the cooking process is initiated well.

Keep it covered and stir in between at regular intervals.

After about 20 to 25 minutes, the halwa starts thickening.

Now add the condensed milk, nutmeg and cardamom powders.

Mix well and add the butter or ghee also.

Now increase the flame and start mashing it well using the back of the spoon for even cooking.

In about 35 to 40 minutes, the halwa will be ready and just before switching off, add the mawa and the nuts in it.

Switch off the flame after adding mawa.

Let it cool down a bit before shaping into laddus.

Grease your palms a little before doing that and do not worry if they are little soft while making, they will be firm after a while.

Serve them chilled or warm as desired.