Beetroot Cashew Dessert Sandwich

While making beetroot barfis, I realized that cashew nuts go very well with beetroots, not just because of their color but also their flavors. So I decided to create this dessert where sweet gooey beetroot barfi is sandwiched between crispy, not-so-sweet cashew slices.


  • Beetroot – 1/2 kg
  • Milk – 250 ml
  • Sugar – 1/2 cup
  • Khoya –  1/2 cup
  • Ghee – 1 tbsp
  • Cardamom and nuts as per choice
  • Cashew nuts – 100 gms
  • Sugar – ½ cup
  • Water – ¼ cup
  • Serves – 5-6


Step 1 – Making Beetroot Barfi

  • Wash, peel, and grate the beetroots
  • Put the grated beetroot with 250 ml milk in a thick-bottomed pan, cover, and cook on medium heat
  • Once the beetroots are cooked, add sugar and let it cook in the open pan on medium heat till all the milk and water evaporates
  • Now add khoya, mix well (grate the khoya, it will get mixed well)
  • Keep cooking and stirring till the mixture solidifies, starts to leave side (keep a close at this stage, the mixture can burn or stick to the pan)
  • Add ghee, cardamom powder, nuts and mix well

Step 2 – Making Cashew Slices / Kaju Katli

  • Dry roast the cashew nuts in a pan and let them cool
  • Grind them to fine powder in a grinder
  • In a pan, put sugar and water and make a sugar syrup, it has to be thick, two strings thick
  • Now add the cashew powder in the sugar syrup and stir well.
  • Cook this mixture will it becomes like a dough; but do not overcook
  • Spread this on a greased tray; this layer has to be very thin (1/4 the thickness as compared to beetroot barfi)
  • Let it cool and set

Step 3 – Assembling the sandwich

  • With the help of a cookie cutter, cut equal pieces of beetroot barfi and cashew barfi
  • Be careful while cutting the cashew pieces as they may break
  • Now place a beetroot barfi piece between two cashew barfi pieces and press them gently to make a sandwich
  • Repeat with the rest of the pieces

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