Sweet dish, served as dessert, suitable for vegetarians

Indian

Beetroot - 1 kg

Milk - 1½ litre

Sugar - 400 to 500 gm

Cardamom powder - 1 teaspoon

Saffron - few twigs

Ghee or Butter - 1 Tablespoon

Almond or Pistachio nuts - few, chopped (for decoration)

Peel and grate beetroot. Put milk and grated beetroot in a deep saucepan. Boil till the milk thickens, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till the paste becomes more thick. Add ghee, cardamom, and saffron. Stir on low heat till the mixture collects in a soft ball or the fat oozes out. Serve hot, decorated with chopped almond or pista.

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