Doodhi Halwa

1 kg doodhi1 1/2 litre milk400-500 gm sugarelaichi powder (cardomon)saffron few flakes1 tbsp ghee
Peel and grate DudhiPut 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.


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