Doodhi Halwa

1 kg doodhi
1 1/2 litre milk
400-500 gm sugar
Elaichi powder (cardomon)
Saffron number of flakes
1 tbsp ghee

Course of action

Peel and grate Dudhi
Put milk and dudhi in a large saucepan. Boil right up until thick, stirring occassionally. After it begins thickening, stir persistently. add sugar and cook
Even further until thickens. add ghee, elaichi, saffron and coloration. Stir on reduced heat until the blend collects in a delicate ball or the
Ghee oozes out. serve
Warm, embellished with a chopped almond or pista.