Chikoo Beetroot Barfi

Mash the boiled beet root and take the Chiku pulp

Take a pan and heat the ghee

Add grated khoya and saut for few seconds

Now add sugar saut for 1 min

Add elaychi powder and beetroot and Chiku pulp and saut well

Add desecrated coconut and continuously mix until a little bit thick

Grease a plate and spread the mixture. Leave it to set in the fridge for 10-15 mins

When its set cut in your choice of shape and garnish with almonds and pistachios

Your healthy and delicious mithai for Diwali is ready enjoy