Doodhi Halwa

• 1 kg doodhi
• 1 1/2 litre milk
• 400-500 gm sugar
• elaichi powder (cardomon)
• saffron few flakes
• 1 tbsp ghee

Method

• Peel and grate Dudhi
• Put milk and dudhi in a heavy saucepan.
• Boil till thick, stirring occassionally. Once it starts thickening, stir continuously. Add sugar and cook further till thickens.
• Add ghee, elaichi, saffron and colour.
• Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
• Serve hot, decorated with a chopped almond or pista.