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, stircontinuously. 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 theghee oozes out. Servehot, decorated with a chopped almond or pista.