Directions

• Cook beetroot in the pressure cooker. Let it cool, peel the skin, cut into small chunks and put it in a blender.
• Heat a sauce pan, add ghee, pureed beetroot, coconut milk.
• Keep stirring until it thickens, add sugar and let it thicken even further.
• As it leaves the sides of the sauce pan, add copped and roasted cashews to the mixture.
• Add cardamom. Keep stirring until it forms a ball.
• Prepare a plate and pour this on the plate. Let it cool for some time before it can be cut into diamond shape.
• Keep it in the refrigerator after it is cool. The consistency will be a little softer.