Beetroot 450 gm
Desi ghee 100 gm
Sugar to taste
Khoya 100 gm
Pistachio for garnish
Peel and wash the beetroot first and then grate it.
Saute the grated beetroot in desi ghee.
Add green cardamom powder & sugar when done.
Grate khoya and mix the half of it to the beetroot.
Serve in a bowl garnish it with the rest of grated khoya & fine slices of pistachio
Can be served warm and cold as well.
(Courtesy: Chef Gautam Chaudhry)