Beetroot Halwa

Beetroot Halwa

1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron couple of flakes
1 tbsp ghee



Solution

Peel and grate beetroot
Put milk and dudhi within just a major saucepan. Boil until thick, stirring occassionally. When it commences thickening, stir consistently. Incorporate sugar and cook
further more until thickens. Incorporate ghee, elaichi, saffron and coloration. Stir upon minimal warm until eventually the combination collects within just a delicate ball or the
ghee oozes out. Provide
sizzling, adorned with a chopped almond or pista.