• 1 cup – grated Beetroot
• 1 cup – grated Coconut
• 2 cups – Sugar
• 1/2 tsp – Cardamom powder
• 10 to 12 – Cashewnut pieces
- Put grated beetroot and coconut in a pan and fry for two minutes.
- Then add sugar and mix well. Keep frying.
- Once sugar melts, keep stirring till it becomes hard.
- Keep it aside for cooling.
- When it is a little warm, add cashews and make the ladoos.
Recipe courtesy of Rashmi R. Rao