BEETROOT BURFI

 INGREDIENTS

 For Beetroot Puree

1 cup chopped beetroot

1/4 cup water

For Burfi:

2 cups milk powder

1/2 cup sugar

1 tsp cardamom powder

1/2 cup beetroot puree

 

METHOD

For Beetroot Puree

Pressure cook beetroot with 1/4 cup water on high flame for 1 whistle , then reduce the flame to low and cook for 5 minutes.

In non-stick kadai or pan, add ghee, milk powder, sugar and beetroot puree.  

Mix everything well.

Add 2 tbsp water and cardamom powder.

Cook on low flame till it combines together like a dough.

Transfer in a lined baking tray

Put chandi varak and garnish with chopped pistachio.

Set for 4-5 hours in fridge 

slice and serve