Wash the beetroot in running water thoroughly. Place it on a cutting board and peel the skin. Then cut them into small pieces. Keep sugar & lemon juice ready.

Transfer the chopped beetroot pieces into a pressure cooker. Add little water as needed for pressure cooking. Pressure cook it for three whistles and switch off the flame.

Once pressure released, open the cooker and transfer the cooked beetroot pieces to a blender along with lemon juice. Blend everything until smooth. Add the water used for pressure cooking while grinding if necessary.

Transfer the beetroot puree into a pan and add sugar/jaggery powder. Mix well. Cook, it closed. Open and stir it Occasionally for 10-15 minutes until it reaches jam-like consistency. Keep the flame low to medium to avoid burning at the bottom. Switch off the flame once done. Cool it down and store it in a sterilized glass container.