Heat 1 tbsp of ghee in a non-stick pan, add the cashew nuts and fry for few minutes until they are brown. Take it out and keep it aside.
Then add the grated coconuts and fry until they become brown. Take it out and keep it aside.
Then add 1/2 tbsp of ghee and add the finely grated beetroot and fry till all the water evaporates from the beetroot. Take it out and set it aside.
Finally add 1 tbsp of ghee, add the semolina and roast till it releases a nice aroma. Take it out and mix all the ingredients in a bowl, add the sugar, honey, cardamom powder along with it and mix well.
Now add the warm milk little by little and gather with your hands, if you are able to make balls, stop adding milk.
Then start making small balls, place in a serving plate and press a cashew nut on top.
These sweets are best to have within 5 days by storing it in an air tight container.
Recipe Courtesy: Taste of Pearl City
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.