WHAT YOU NEED:
Cashew Nuts 1 cup
Beetroot, grated finely 1 cup
Sugar 1 cup
Ghee 1/2 cup
|A SMALL HEAP OF KAJU BEET BURFI|
|A SPREAD OF KAJU BEET BURFI|
HOW TO MAKE:
First powder the cashew nuts to a very fine powder.
In a non stick kadahi, fry besan with little ghee till you get the aroma. Then keep aside.
In the same kadahi, add sugar and very little water and allow it to boil.
Stir till it gets one thread consistency. Then add powdered cashew, finely grated beetroot, besan and ghee and mix well. Stir it continuously till it becomes hard.
Apply some ghee on a plate and spread this mixture and allow it to cool down.
Once it cools down cut it with knife to your desired shapes.