Wash 2 large beetroots, trim the ends and peel the skin with a vegetable peeler. Grate using a large-holed grater or food processor coarse disc. Measure 3 cups loosely packed and set aside.

In a pressure cooker, heat 1 1/2 tablespoons of ghee. Add grated beetroot and sauté on medium flame for 7 to 10 minutes until the raw smell disappears and the beetroot turns slightly pale.

Add boiled milk (at room temperature) and a pinch of salt. Mix well. Close the pressure cooker lid and cook on low flame for 3 to 4 whistles (about 12 to 15 minutes). Switch off and let steam release naturally.

Open the cooker and simmer until 3/4th of the excess milk is absorbed. Once the mixture thickens, add sugar. Mix well as the sugar melts and the mixture turns liquid. Stir continuously on medium-to-high flame until the halwa thickens and leaves the sides of the cooker.

When the halwa turns glossy and gathers in the center, reduce the flame to low and stir for one minute. Switch off the stove and let it rest in the cooker while roasting cashews.

In a small pan, heat the remaining 1 1/2 tablespoons of ghee and fry cashews until golden. Pour over the halwa and mix well. Serve warm on its own or with vanilla ice cream.