May 4, 2009



Beetroot - 3(medium size)
Coconut - 1 cup(grated)
Sugar - according to ur taste
Cardamom - 10 pods
Cashew nut - 1/2 cup
Salt - a pinch
Ghee - 3/4 cup


1. Cut the beetroot into small piece and chop it in the blender until its finely chopped. It should not be a paste
2. Grind the coconut to the same consistency of beetroot along with the cardamom and mix it with the beetroor
3. Heat ghee in a bottom heavy pan and add the cashew nuts and saute it until it becomes golden brown
4. Add the beetroot and coconut mixture and mix well and add a splash of water and cover the pan tightlyand keep the stove in a simmer. Stir it occasionaly and make sure that its not sticking in the bottom
5. Cook the beetroot well until it becomes very soft
6. Add the sugar according to ur taste and a pinch of salt and keep the flame on high and cook it until all the moisture dries
Keep it in an airtight container and store it in the refrigerator and it will be fresh for many days

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