Ingredients:

1 cup Beetroot , grated
1 cup Carrot (Gajjar) , grated
4 tablespoon Ghee , or butter
2 cup Milk , (full cream milk)
1/2 cup Fresh cream , (or khoya/mawa)
3/4 cup Sugar , (add it accordingly)
1 tablespoon Cardamom Powder (Elaichi)
6 Saffron strands
1 tablespoon Whole Almonds (Badam) , blanched
1 tablespoon Cashew nuts , broken
20 Sultana Raisins
 
Method:

We begin making Beetroot and Carrot Halwa Recipe by heating 2 tablespoon of ghee or butter in a heavy bottom pan, add broken cashew nuts, fry it to golden brown and keep aside.
In the same remaining ghee, add grated carrot and beetroot and sauté them for 2-3 minutes on medium heat. Add milk and cook on medium heat until the milk condenses and evaporates making it thick.
At this stage, add heavy cream/khoya and sugar. Stir well and simmer until it thickens again about 5 minutes.
Stir in the saffron, cardamom powder, fried cashew nuts and raisins. Finally add in the remaining 2 tablespoons of ghee and stir to combine well. Garnish it with Blanched almonds.
Serve the Beetroot and Carrot Halwa