addictive sweets

BEETROOT-BADAM COCONUT BURFI

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Resuming after a while with a new and sweet recipe which is awesome in taste.Comparing to other recipes made with beetroot this

one tops it all!

Beetroot Katli sold by one organic store in Chennai,is the favourite of my family.An almond wrapped in this Katli mixture, shaped

like an almond,oval in shape are little wonders,addictive in taste.

Awed,inspired …by the sweet taste ,I tried my hand at this burfi with my innovation.

Now to a brief narrate…I boiled beetroot in excess for a salad,and bottled up the remaining in the fridge.Now.. this beetroot which

was in my mind to use for cosmetic purposes, became a sweet with combinations I never planned.

Melt in mouth, minutes to prepare, no skill required just a one pot stir to this wonderful addictive sweet ‘BEETROOT-BADAM-

COCONUT BURFI.’

To the recipe now..

INGREDIENTS

1 cup boiled and grated beetroot

1 cup powdered almonds

1 cup grated coconut

3/4 cup-1 cup sugar

1 tbsp ghee

a pinch of salt

1/2 tsp cardamon powder

a few pistachios (optional)

METHOD

Add all the ingredients to a thick bottomed pan. Keep stirring on medium flame till the mixture holds into one lump .

Grease a tray with a little ghee,flatten the mixture and allow to cool before you cut into shapes.

Variation:Cashewnuts can be used instead of Almonds .

NOTE

No water is required in the preparation .

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BEETROOT CASHEW KATLI

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Sweet stories in the air for Diwali, and thought

to share my new try ,a healthy nutritious sweet

which no one will resist .

I have tried many sweet and savoury recipes

with beetroot .

Even in the making of Red Velvet cake ,I avoid

using color and use only beetroot extract.

Now coming to katli,I tried this before by just

grinding the beetroot to a paste,but I did not get

the expected result.

This time I made the beetroot paste,spread it on

a parchment paper and baked for 15 minutes ,

switched off the oven and allowed to cool in the

oven itself (I used only 1 beetroot so the timing

is enough).

This method , tasted very good . the raw taste of

beetroot was absent,and the color was good.

So now let me share this recipe with you all.

INGREDIENTS

1 cup cashewnuts

1/2-3/4 cup sugar

1 beetroot ( follow instructions above)

A pinch of salt

1/4 tsp cardamons powder

2 – 3 tsp.ghee

1/4cup milk powder

1/8 cup water.METHOD

•Heat the sugar and water till 1 string

consistency .

•Add the finely ground cashewnuts,beetroot

puree,salt and mix on a low flame.

•Add the rest of the ingredients and mix till it

forms a like a ball of dough.

•Remove from fire and keep stirring with a

spatula .

•Transfer to a greased plate and slightly roll to

get a thin layer.

•Dab the silver vark on and cut into shapes you

like.

CASHEW KATLI

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This sweet is made with finely powdered cashewnuts and an addictive sweet.

Iv posted another version of this sweet with date and nut stuffing .

Before i knew how to make this sweet ,i thought it was difficult to get the correct

consistency.Believe me it’s just minutes away to make it,and do try your hand at it.

Cashew katli can be stored in the refridgerator for  a month.

Now for this version of cashew katli

Ingredients

2 cups finely powdered cashewnuts

1 cup powdered sugar

1/2 cup water/milk

1 tsp.cardamon powder

1 tsp.ghee

2-3 tblsp.milk powder (optional)

Method

There are two methods which i have tried, and like to share with you.

Method 1: Heat all the ingredients,except the ghee together on medium flame,till it

comes to a soft dough stage.Lastly add ghee and roll between two sheets of oil paper

after  its cool.Cut into desired shapes.

Method 2: Heat the water and sugar till sugar dissolves.(one string consistency).

Add the rest of the ingredients,and cook  till soft ball stage.Cool,roll out,cut into

desired shapes.

Note : When you powder cashewnuts,run the mixer at high speed and powder at one

stretch,to avoid the release of oils.Sieve for fine powder.

You could dry roast the cashewnuts lightly,and powder  too.

For a richer look you could use silver vark on top of the mixture before cutting.(This does

not contibute to the taste)