In a large non-stick pan, heat the ghee over medium heat.

Add the grated beetroot and sauté for 5 minutes until it softens.

Pour in the whole milk and simmer on low heat, stirring occasionally, until the milk reduces and thickens, about 30-35 minutes.

Add the sugar and cardamom powder, mix well, and continue to cook for another 5-10 minutes until the halwa thickens further.

In a separate small pan, melt the unsalted butter. Add the chopped nuts and sauté until they turn golden brown.

Add the saffron strands to the halwa and mix well.

Finally, pour the melted butter and nuts over the halwa and give it a good stir.

Cook for an additional 2-3 minutes, then remove from heat.

Serve warm, garnished with additional chopped nuts if desired.