Melt ghee in a heavy bottomed pan. Fry the cashews until golden brown. Drain and set aside.

In the same pan, add the grated beets and stir until the juices evaporates a bit.

Add milk, stir well, cover and cook till it's no longer raw.

Stir in the sugar, keep stirring until the halwa thickens. Remove from heat. Remember, as it cools, it'll continue to thicken, so you'll want to remove while there's a little bit of moisture left.

Sprinkle the cashews and serve. Hot or cold, tastes great anyway!