Halwai December 6, 2017


• 1 kg – Beetroot
• 1.5 liter – Milk
• 400-500 gm – Sugar
• elaichi powder (cardamom)
• Saffron few flakes
• 1 tbsp – Ghee


  1. Peel and grate beetroot
  2. Put milk and beetroot 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, cashew or pista.

Recipe courtesy of Sify Bawarchi