- Pressure cook the beetroots unpeeled and uncut till 2 whistle.
- Take out the beetroot and rinse with cold water and chop tip and top of the beetroot, and peel them cleanly.
- Use a grater and grate them into any size you want.
- In a kadhaai heat ghee and add crushed elaichi.
- Leave that for 10 seconds and add the grated beetroot to the kadhaai. On a medium heat sauté the beetroot for at least 15 min or until you see the colour getting dark.
- Now, add full fat milk to it and cover it with a lid and leave it for another 10 min.
- Take off the lid and add sugar, (as we add the sugar it will lose moisture) turn up the heat, let the sugar melt and bring it to the consistency of halwa.
- Add rosewater and khoya, Take it of the flame and let it cool down a bit,
- Serve with rabri.
