Ingredients:

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

Method:

1. Peel and grate beetroot.
2. Put milk and beetroot in a heavy saucepan.
3. Boil till thick, stirring occasionally.
4. Once it starts thickening, stir continuously.
5. Add sugar and cook further till thickens.
6. Add ghee, elaichi, saffron and colour.
7. Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
8. Serve hot, decorated with a chopped almond or pista.

Recipe courtesy of Gowrishankar S