Beetroot Burfi

Ingredients:

Beet Root - 2 1/2 cups, shredded
Sugar - 1/2 cup
Butter - 5 Tbsp
Milk -1/2 cup
Cardamom - 1/8 tsp, powdered
Cashew nuts - 8
Coconut dried - 2 Tbsp
Pinch of salt

Directions:

Heat 4 Tbsp of butter in a large, heavy-bottom skillet. Add the shredded beets with a pinch of salt (as a sweet enhancer) and cook for 10-12 minutes, stirring, until soft, and add milk and sugar and stir for another 8-10 minutes, until the milk is mixed well with the beets like the milk has evaporated. Meanwhile In a small skillet dry-fry 2 Tbsp of coconut and sugar, until coconut turns golden brown, also fry the cashew nuts using the remaining butter. Add the cardamom powder to the beets and stir well before switching off the stove. Make small disks of the cooked beet. Garnish with coconut and cashew nuts.