Heat a pan and add the ghee to it. Once the ghee melts, add the grated beetroot and sauté it on medium heat for 5-6 minutes until it becomes soft and releases its moisture.
In a separate saucepan, heat the milk and bring it to a gentle boil.
Add the boiled milk to the sautéed beetroot and cook on medium-low heat. Stir occasionally to prevent sticking and burning.
Allow the mixture to simmer until most of the milk is absorbed by the beetroot. This process may take around 20-25 minutes.
Add the sugar and cardamom powder to the mixture and continue cooking on low heat until the sugar dissolves completely and the halwa thickens.
In a small pan, heat some ghee and roast the chopped nuts until golden brown.
Once the halwa reaches a desired consistency and the ghee starts to separate from the sides, turn off the heat.
Garnish the halwa with the roasted nuts and serve it warm.
