Wash and cut guavas into small pieces.In a large saucepan, add water and bring it to a boil.Add the guava pieces and cook for 10–15 mins until they are pulpy and soft.
Remove the pan from the heat and sieve the pulp through a fine sieve to remove seeds and skin.
In a non-stick pan, add strained pulp, and sugar and cook for 2-3 minutes.
minutes.
Add beetroot juice and cook for 5 minutes.
Add grated roasted khoya mixed with roasted sesame seeds for crunch and elaichi powder.
Mix well
Cook until the mixture leaves the side of the pan..
Remove the pan from the heat and immediately pour the mixture into a greased plate or mould and allow it to cool.
Sprinkle half of dessicated coconut and press gently.
Cut into diamond shape with diamond shaped cutter.
Wrap each katli with remaining dessicated coconut and decorate with silver ball.
Amrood katlies are ready to serve.
You can Transfer them into an air-tight container and keep refrigerated for after serving
