Grease a shallow baking tray with ghee or line with parchment paper and keep aside.

In a bowl, mix the milk powder and milk ensuring there are no lumps.

In a non stick pan, melt the ghee. Add the milk powder mixture and the sugar and start stirring.

Keep stirring on medium heat for roughly 8-10 minutes until the fudge comes together like a ball. If you want a plain kesar burfi, add the saffron powder dissolved in 1 tsp of milk at this stage and stir for another 1-2 minutes until the mixture is uniformly golden.

For a 2 colour burfi, once the fudge comes together into a ball, remove half of it into a bowl. Add saffron powder to the half in the pan. Mix well until the fudge is tinged a light golden. Remove this into prepared baking tray and quickly smoothen the top using a silicon spatula or the flat bottom of a cup.

Return the other half of the fudge to the pan, add the beetroot juice. The mixture will immediately turn pink. Keep stirring for around 2 minutes until all the moisture evaporates. Transfer this over the saffron layer of the fudge, matching the edges well. Smoothen the top of this layer. Garnish with finely chopped pistachios or saffron strands.

Refrigerate for around 15 minutes - half hour and then cut into desired shapes.