Peel off the cardamoms and powder the seeds finely. Set aside.

Take grated coconut in a blender and grind it finely without adding any water.

Next in a cooking pan add 2 tsp of ghee and transfer the ground coconut to this pan. Stirring continuously cook this mixture till the moisture evaporates. Put off the flame.

Similarly grind the grated beetroot to coarse paste and add the same to a pan. Along with 3 tsp of ghee roast this beetroot mix till it becomes dry and crumbly.

Next include already roasted coconut, sugar and 2 tsp of water to this pan. Cook it in medium flame stirring continuously. As the sugar dissolves, the mixture turns thin. When you continue cooking it comes together like a lump and doesn't stick to the pan any more.

Sprinkle cardamom powder and transfer the burfi mixture to ghee greased tray. Spread it evenly. Garnish with broken cashews. Let it cool, once it is set, cut it in to square shape.

You can relish this juicy beetroot burfi for a week.

Grinding the beetroot and coconut helps to give proper, crisp shape to the burfi.

I would advice not to leave the pan unattended which can burn the burfi mixture.

When you transfer the burfi mixture on to ghee grease tray, it is still soft. Do not panic, it hardens as it cools down.

Do not try to mark the burfi shape while the mixture is still warm. When it cools down the shape would be better.

I have added only 3/4 cup of sugar as beetroot has some sweetness in them.