Contributed by Mrs. Lolita Britto.
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1 | Kilogram | Beetroots | |
| 1 | Teaspoon | Cardamom Powder | |
| 1 | Tablespoon | Ghee | |
| Few | Flakes | Kesar/Saffron | |
| 1, 1/2 | Liter | Milk | |
| 500 | Grammes | Sugar |
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.