Beetroot Rabdi

Preparation:15 mins
Cook: 15 mins
Total Time: 30 mins
Servings: Makes 2 to 3 servings

Ingredients

1 cup boiled beetroot pieces
2 tbsp ghee
1 tbsp chopped raisins (kismis)
2 tbsp chopped cashewnuts (kaju)
1 cup condensed milk
1/2 tsp rose essence
gulkand as per taste

Method

Grind the beetroot into fine puree, transfer in a bowl and keep side.Heat the ghee in a pan add the raisins and cashewnuts and fry for a minute on a slow flame.Add the beetroot puree and cook for 10 minutes on a slow flame.Remove from the flame, add the condensed milk and mix well.Add the rose essence, mix well and divide the rabdi into equal portions and pour it into a dessert cups.Top it with a dollop of gulkand and keep in a refrigerator for 30 minutes.Serve chilled.
Note
NoteIf you need still thick consistency, milk powder + powdered sugar may be added.