1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
- 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.