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Cut bread into pieces and in a big pan put 1 spoon of ghee and put the bread pieces and fry till light brown.
Pour 1 cup of milk to it and mix well and add sugar 1 cup or according to your taste and keep mixing and keep the flame in medium always.
Put 1/2 cube butter and mix well. Cook till it becomes like halwa. This will be good for nearly 2 weeks but you will have to keep it in fridge. Whenever you have it, make it a little hot and eat. It will be really good.
To make the dressing, lightly crush the celery seeds in a mortar using a pestle, or with the end of a rolling pin, and place them in a small saucepan.
Add the wine vinegar, sugar and 1/4 pint (150 ml) water. Boil for 8-10 minutes until the liquid has reduced to about 2 tablespoons. Strain into a bowl and put to one side to cool.
Using a sharp knife, peel the oranges, cutting away the pith and the skin. Slice the oranges into rings, catching any juice in a bowl to add to the dressing.
Peel and thinly slice the beetroot, cubing a small amount to place in the centre of the dish. Arrange the beetroot and orange slices alternately.
Mix the oil with the vinegar mixture, add salt and black pepper to taste and beat well with a fork. Pour the dressing over the salad and serve. For extra garnish, arrange thinly pared strips of orange peel over the salad.
Place the lamb in the bowl of a food processor with half the onion, the garlic, parsley, 2 teaspoons of the cumin and 1/4 cup of the mint. Pulse until the mixture just comes together. Season with salt and pepper and form into 4 patties.
Cut beetroot into small cubes. Place in a bowl with the remaining onion, cumin and mint. Add the coriander, lemon juice and oil, then season and set aside.
Preheat the grill to high.
Grease a chargrill or frypan and heat over medium-high heat. Cook patties for 3 minutes each side or until cooked to your liking. Crumble cheese on top of each patty. Place under grill for about 1 minute until cheese is bubbling.
Serve burgers on toasted buns with salad leaves, beetroot salsa and extra mint leaves.