Ingredients

• 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

Process

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