Preparation:
Peel and grate beetroot
Put milk and beetroot 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. |
