For Beetroot Puree
1 cup chopped beetroot
1/4 cup water
For Burfi:
2 cups milk powder
1/2 cup sugar
1 tsp cardamom powder
1/2 cup beetroot puree
METHOD
For Beetroot Puree
Pressure cook beetroot with 1/4 cup water on high flame for 1 whistle , then reduce the flame to low and cook for 10 minutes.
In non-stick kadai or pan, add ghee, milk powder, sugar and beetroot puree.
Mix everything well.
Add 2 tbsp water and cardamom powder.
Cook on low flame till it combines together like a dough.
Transfer in a lined baking tray
Put chandi varak and garnish with chopped pistachio.
Set for 4-5 hours in fridge
slice and serve
