Peel off the skin, trim the edges and grate beetroot. Measure grated beets and set aside.
Now measure grated coconut, set aside. Now take ghee.
Grease a plate/tray with ghee and keep it ready.
Now add beets & coconut and sauté.
Sauté till raw smell leaves, this will take at least 10mins in low flame. Now add sugar, the mixture will turn gooey.
Add little ghee, roast the broken cashews till golden brown and keep aside. By now the mixture would have thickened. It will start coming together.
Keep stirring continuously in low flame, it will start to bubble at the edges. Look at the small bubbles at the edges.
Keep stirring for few more mins, once it is thick and starts to leave the sides of the pan it will also look little dry this is the perfect stage.
Transfer the mixture to the tray, flatten it using a flat bottomed bowl. Cut into squares when its still warm.
Cool down completely then store it in airtight container. I love it when it still warm, juicy yummy Beetroot burfis!!!