Wash, peel, and grate the beets medium thick.
Heat coconut oil or ghee in a pan.
Fry cashews, almonds, and pistachios in ghee till they turn light golden. Transfer it to a plate once done.
Add grated beets to it and saute it for 4-5 minutes on medium flame. Roasting the beets gives the halwa a nice, sweet smell and removes the earthy aroma of raw beets.
Then, add milk to the pan and bring it to a boil. Then reduce the flame and cook it for 10-12 minutes.
Keep stirring at regular intervals. The milk has to reduce to 75% to 80%.
Next, add the jaggery powder, salt, and cardamom powder. Mix and keep cooking the halwa till it thickens, turns glossy, and doesn't stick to the pan.
Basically, you need to cook it till all the milk gets absorbed by the beets.
Additionally, you can also add some almond flour to help thicken this halwa.
Finish it off by adding the fried nuts on top.
Serve it hot or cold.