1. Heat milk in a heavy pan, bring to a slow boil, stirring with a wooden spoon. 2. Add the grated beetroot and cardamoms and cook over medium heat for 30-45 minutes or until the milk has almost eveporated Add the sugar, stir and cook until it dissolves completely. 3. Add the clarified butter, stir and cook until the beetroots are slightly caramalised. 4. Reduce the heat, and cook for 3-4 minutes more. 5. Serve at room temperature garnished with poppy seeds and roasted and slivered almonds and also slivered pistachios. ---------------------------------------------------------------------------
Nutrition
Ingredients
