1. Cook the beetroots in boiling water until tender.

2. Drain then mash until smooth.

3. Put the beetroot and sugar in a pan and simmer over a low heat until the mixture thickens.

4. Gradually add the ghee, stirring all the time until the halwa is almost solid.

5. Add the raisins, nuts and cardamom and put into a serving dish to cool.

Serves 8.