Boil, Peel And Mash Shakarkandi .
In A Heavy Bottom Pan Add Ghee, Add Shakarkandi And Cook 4_5 Minutes.
Add Beetroot Juice And Cook Few Minutes, Then Add Milkmaid, Green Cardamom Powder, Desicated Coconut Powder N Cook Few More Minutes.
Keep On Cooking Till It Starts Leaving The Sides Of Pan And Changes Into A Lump.
Take Off The Flame, Put In The Greased Plate And Spread To Form A Uniform Layer.
Garnish With Pistachio, Cool It And Cut Into Desired Shape.
