Ingredients:

• 1 cup – grated Beetroot
• 1 cup – grated Coconut
• 2 cups – Sugar
• 1/2 tsp – Cardamom powder
• 10 to 12 – Cashewnut pieces

Method:

1. Put grated beetroot and coconut in a pan and fry for two minutes.
2. Then add sugar and mix well. Keep frying.
3. Once sugar melts, keep stirring till it becomes hard.
4. Keep it aside for cooling.
5. When it is a little warm, add cashews and make the ladoos.

Recipe courtesy of Rashmi R. Rao