First peel half beetroot, cut them into pieces and blend it in a mixer, now strain it with the help of a muslin cloth. The juice will be left behind. Now make a mixture of milk +beetroot juice in a measurement that will make 1/4th cup.

Now add the the beetroot+ milk mixture to the dry ingredients and make a soft dough out of it. Knead it for about 15 mins by adding 1 tsp oil in a fold and stretch method and make a smooth and soft dough.

Now cover the dough and rest it for 1 & half hour in a warm place without disturbing it.

After sometime you will notice that the dough has doubled up in size. Now again Knead it for a min. Cut the dough into 4 equal parts.

Make smooth balls out of it and fill each of them with shredded mozerella cheese, seal it and again make smooth balls..and place it directly on a baking tray.

Now brush with some milk and spread some sesame seeds over it. Cover it and again keep it in a warm place for half an hour. After half an hour the balls will rise up.

Now keep a kadai for pre-heating. Then place the baking tray over it and bake it in a low flame for about 20 mins. Remove it and brush some butter over it and again cover it with a damp cloth for 15 mins. Then you can serve the buns...