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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
beetroot	1	kg	grated	889.4927	0.0	197.8871	4.9971
milk	1			148.84	11.6632	7.686	7.9788
green cardamom	10			889.4927	0.0	197.8871	4.9971
sugar	180			145076.4	36287.28	0.0	0.0
butter	4	tablespoons	clarified	342.0	15.714	10.686	28.8
almond	1/2	cup	slivered roasted	963.56	0.0	0.0	109.0
pistachio	1/2	cup	slivered	344.4	16.7096	12.3984	27.8718
poppy seed	2	tablespoons		92.4	4.9509	3.1662	7.3146

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.