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Traditional Heritage
Beetroot Barfi
Ingredients
- 3 beetroots, boiled and pureed
- 3/4 cup sugar
- 1/3 cup ghee
- 1 cup coconut milk
- 12 cashew nuts, chopped
- 1/8 teaspoon cardamom powder
Directions
- Pressure cook the beetroot until soft. Let it cool, peel the skin, cut into small chunks, and blend into a smooth puree.
- Heat a saucepan and add the ghee, beetroot puree, and coconut milk.
- Stir continuously until the mixture begins to thicken. Add the sugar and continue cooking until it thickens further.
- Once the mixture starts leaving the sides of the pan, add the chopped roasted cashew nuts.
- Add the cardamom powder and continue stirring until the mixture comes together into a ball.
- Grease a plate and spread the mixture evenly onto it.
- Allow it to cool until firm enough to cut into traditional diamond-shaped pieces.
- Refrigerate after it has cooled completely. The barfi will have a slightly softer texture when chilled.
