Beetroot and Jaggery Pudding

Instructions

1. 1

   Wash and peel the beetroot, then grate it finely.

2. 2

   In a pan, heat the ghee over medium heat.

3. 3

   Add the grated beetroot to the pan and sauté for about 5-7 minutes until it softens.

4. 4

   Add the water to the pan and let it simmer until the beetroot is cooked and the water is mostly absorbed.

5. 5

   Add the jaggery to the pan and stir well until it melts and combines with the beetroot.

6. 6

   Continue to cook the mixture on low heat, stirring occasionally, until it thickens to a pudding-like consistency.

7. 7

   Once done, remove from heat and let it cool slightly before serving.

8. 8

   Serve warm or chilled as desired.