- 1 kg beetroot
- 1 1/2 litre milk
- 400-500 gm sugar
- elaichi powder (cardomon)
- saffron few flakes
- 1 tbsp ghee
Method
Peel and grate beetroot
Put milk and dudhi in a heavy saucepan. Boil till thick, stirring occassionally. Once it starts thickening, stir
continuously. Add sugar and cook
further till thickens. Add ghee, elaichi, saffron and colour. Stir on low heat till the mixture collects in a soft
ball or the ghee oozes out. Serve
hot, decorated with a chopped almond or pista.
