Hello, community greetings.
Today's recipe is for a colorful fudge using beetroot and fresh coconut. During my stay in India, we used lots of coconut from our garden for sweet and savory dishes, having coconut all around the garden and house makes me create new recipes and this is one of them.
Ingredients:
1 freshly broken coconut (which I grate later) I saved water.
3/4 cup of sugar
2 beetroots
4/5 cardamom pods, ground
10 cashew nuts.
1 tsp coconut oil
Here are the ready ingredients for making fudge.
I am peeling beetroot.
Then grate it.
Still, it is not fine how I wanted
For a few seconds, I blend it in a mixer.
Squeeze the extra juice from the beetroot mixture using it for a new recipe.
Scraped coconut is also blended in the same mixer so the color from beetroot is absorbed by the coconut.
First, In a deep pan dry the beetroot pulp on low heat.
After the extra juice is dried added coconut.
Added sugar.
Stirring continuously to get all the mixture mix together as well as avoid burning.
The mixture gets liquid after sugar, beetroot juice, and coconut milk start getting hot. Don't need to add water.
Adding cardamom powder and stirring again until the mixture started releasing oil in the pan.
Greased a plate using coconut oil.
Poured the mixture into the plate.
Pressed the mixture on the plate while it is hot.
and made the desired shapes using a knife.
I made diamond shapes.
When it was still hot pressed the cashew halves. can also use other nuts or dried fruits. set aside to cool.
After completely cooled and set separated the pieces and arranged them for serving.
Here is my new creation for this time made in India.
Thank you.