Suji Beetroot Kheer

Heat ghee in a heavy-bottomed pan over medium heat. Add the chopped almonds and cashews. Sauté for 2–3 minutes until golden and aromatic. Remove and set aside.

In the same pan, add suji and roast on medium-low heat, stirring constantly, until it turns golden and releases a nutty aroma.

Stir in the grated beetroot and sauté for another 2–3 minutes. Keep stirring to prevent it from sticking to the pan.

Add sugar and cook until it dissolves completely and blends into the mixture.

Pour in the milk and sprinkle the cardamom powder. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 5–7 minutes, stirring often, until it thickens to a pourable consistency. The kheer will continue to thicken slightly as it cools.

Stir in the roasted nuts and turn off the heat. Let the kheer cool to room temperature. Serve warm or chilled, topped with more chopped nuts for garnish.