INGREDIENTS:
1 kg beetroot
1 1/2 litre milk
400-500 gm sugar
elaichi powder (cardomon)
saffron few flakes
1 tbsp ghee
METHOD:
- Peel and grate beetroot
- Put milk and dudhi 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.
Monday, January 28, 2008
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