Beetroot Halwa


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


  • 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.

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