Ingredients:
- 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 occasionally. 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.
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