About:

Two roots in one Carrot and Beetroot with a nutty taste of coconut. Sugar free with a hearty dates molasses. A flavoursome burfi presenting as part of Navaratri

Yields-12-15 pieces
Preparation time-10 minutes
Cooking time-35-45 minutes

Ingredients:

• Grated beetroot-4medium
• Grated carrot-2
• Desiccated coconut-1/2cup
• Dates molasses- 1/2cup
• Low fat Milk-1cup
• Cardamom powder-1/2tsp
• Almond flakes-2tbsp
• Chopped pista-2tbsp
• Unsalted Olive spread/butter-2tbsp+for greasing

Procedure:

• Place milk in a thick bottomed pan and let it boil on a low flame for 10-15minutes. (this step is to slightly thicken the milk or alternatively can substitute with whole milk)
• Heat the olive spread/butter in other pan add in grated beetroot, carrot and saute for 6-8minutes/until it get a bit dry.
• Now add in the boiled milk and keep stirring till beetroot, carrot gets cooked well.
• As the mixture thicken add dates molasses, coconut and mix well.
• Continue to cook on a medium high flame with continuous stirring.
• Once the moisture out from the mixture and starts to thicken. Add in cardamom powder and turn off the flame.
• Grease a 6x6inch/any tray and transfer the mixture and using the back of the spatula spread evenly and top with almonds and pistachios.
• Once it comes to room temperature, put the tray in the fridge and let it set for 2-3hours to cut into pieces or just enjoy as halwa before setting

Note:

• Carrot is optional, just beetroot alone can be used.
• Milk and dates molasses can be substituted with condensed milk for the richness.
• Sweet taste can be altered as per the sweet tooth.