Beet Kalakand

250 g Ricotta cheese
200g sweetened condensed milk (1/2 tin)
A small beet + a cup of milk
A pinch of cinnamon powder
5 cardomom pods
1 tbsp sugar
Chopped Almonds / Pistachios
Peel, chop & blend beetroot to a fine paste with a little milk.
Blend cardomom with sugar  & keep aside.
Take ricotta cheese with blended beet  in a heavy bottomed vessel.
Add  condensed milk & mix with a wooden spatule.
Stir continuously over medium heat.
When the mixture leaves the sides of the pan, remove from fire .
Add cardomom & mix well. 
Grease the palm  & roll into small marble sized balls.
Decorate with chopped pistachios  & serve your loved ones .

Happy Diwali !!!