Beetroot Coconut Halwa

I make carrot halwa and beetroot halwa. I had some beets in the refrigerator and I was expecting company. I decided to make beetroot halwa and when I looked in the refrigerator, I had only 3 medium sized ones. I could've paired them with some carrots to get enough and make 'carrot-beet halwa', but I wanted to try something different and added flaked coconut to get more of the end product. I should say this was delicious and I might add this to one of my favorite sweets. (That list is never ending just so you know)

One Year Back - Tomato Focaccia, Almond Mousse
Ingredients:
Beets grated - 2 1/2 cups (peel the beets and grate with fine grater)
Sweetened/Unsweetened Shredded Coconut flakes - 2 1/2 cups
Sugar - 1 1/2 cups (This was perfect. You can increase the sugar if you like to 1 3/4 cups)
Milk - 1 1/4 cups (I used 2 %)
Cardamom - 6 pods powdered
Ghee - 4 - 5 TBSP (You can add more if you don't mind extra calories)
Cashews - 3 TBSP
Raisins - 3 TBSP

Method:
In a saucepan, take the grated beets. Add milk to it and start heating on medium heat. Make sure the pan is big enough so that when the milk boils, it doesn't over flow. Keep stirring occasionally. When almost all the liquid is gone (remember that beets leave out a lot of juice), add the coconut gratings, sugar. Mix well. When you add sugar, it will melt and make the whole mixture a liquid. Lower the heat. Keep stirring occasionally to prevent burning and let all the moisture evaporate.

In another small pan, heat ghee. When hot, add cashews and fry till golden. Add raisins and when raisins have plumped up, add it to the halwa and mix well. Add cardamom powder and mix one more time. Turn off the heat. Serve warm, cold or at room temperature.

Vegan Version:
Use coconut milk in the place of milk. Use either canola oil or coconut oil in place of ghee.

Have a great weekend everyone.