Carrot Beetroot Burfi

Instructions

1. 1

   Heat a non-stick pan over medium heat and add the grated carrot and beetroot.

2. 2

   Cook the mixture for about 5-7 minutes until the raw smell disappears and the moisture evaporates.

3. 3

   Add the milk to the pan and continue to cook, stirring occasionally, until the mixture thickens and the milk is absorbed.

4. 4

   Stir in the sugar and continue to cook, stirring continuously, until the mixture leaves the sides of the pan and forms a mass.

5. 5

   Add the cardamom powder and mix well.

6. 6

   Grease a plate or tray with a little ghee or oil and pour the mixture onto it.

7. 7

   Spread the mixture evenly and let it cool completely.

8. 8

   Once cooled, cut the burfi into desired shapes and serve.