1/2 kg Beetroot (peeled and grated)

2 cup Sugar

2 cup Milk

2 tbls Ghee

1/2 cup mawa (khoya)

2 Cardamom (crushed)

1/4 cup Cashew and Almonds(for garnishing)


Wash, Peel and grate the beetroot.  

Pressure Cook the grated beetroot with2 cup milk for two whistles or till done.

Heat ghee in aheavy bottomed wok,put the cashew and almond fry till golden brown, remove from the wok and keep aside. Now add the pressure cooked beetroot in the same ghee and cook for few minutestill water evaporate.

Add crushed cardamom and sugar and mix well.

Cook till the sugar completely melts. Add mawa or khoya and Cook till the water absorbe or the mixture starts looking a little reduced and juicy, remove from heat.

Do not dry completely. Garnish with roasted cashew and almonds.

Serve warm or chilled.