Edible silver leaf flakes / vark – a few, optional
Heat the ghee in a heavy bottomed pan and add the cashew nut bits to it. Once they turn golden brown, drain them out from the ghee and onto a bowl.
In the remaining ghee, add the grated beet. Over medium heat, cook the beets, stirring continuously. Once the oil starts leaving the sides of the beets and the beets have a sweeter caramelized scent to it, add the condensed milk. Be careful as it may splash.
Keep stirring and cooking the beets in condensed milk, till it all comes together and the ghee starts leaving the sides of the halwa in the pan. Cook for a few more minute, don’t stop stirring, over low heat and remove from heat.
Move to a serving bowl, top with fried cashews and the edible silver flakes . Serve warm.