Brighten your Winters with this scrumptious and vibrant Indian sweet / dessert prepared with the Magnificent Reddish Pink colored Beetroot, Clarified Butter, Full cream milk, khoya, sugar , flavored with green cardamom powder, served piping hot garnished with slivered pistachio nuts and almonds. Apply silver leaf to give a Royal look.
Preparation Time: 15 minutes
Cooking Time: 50 minutes
Ingredients and Quantity:
Beetroot, grated- 1 ½ cups
Clarified Butter (Desi Ghee)- 1 ½ tbsp.
Full-Cream Milk- 1 ½ cups
Khoya (Mawa), grated- ½ tbsp.
Sugar- 02 tbsp.
Green Cardamom powder- 1/4th tsp.
For the Garnish:
Pistachio nuts, blanched , peeled & slivered- 02 tsp.
Almonds, blanched , peeled & slivered- 02 tsp
Silver leaf (Chandi Ka Varq) -01 sheet (Optional)
In a heavy bottomed non-stick pan, add ghee, add the grated beetroot and cook on a slow flame till its moisture reduces.
Add boiled milk, let it cook on a medium flame approx.. 20 minutes.
When the milk reduces to 80 %, add grated khoya, sugar and cardamom powder.
Cook till the milk is completely absorbed and khoya and sugar blends completely.
Switch off the flame.
Serve hot with silver leaf applied, garnished with slivered pistachio nuts and almonds.