- ½ cup finely grated unpeeled beetroot
- ¼ tsp green cardamom powder
- 10 cashew nuts, soaked for 8 hours
- 2 tsp water
- ½ cup pitted soft black dates, ground between fingers or otherwise ground into a paste
- 8-10 almonds, slivered
Steam the grated beetroot with cardamom powder, for about 5 minutes. Blend the cashew nuts or walnuts with the water to make a thick cream. Add this to the steamed beetroot and mix very well. Transfer to a serving bowl. Garnish with the slivered almonds. Chill before serving.
Substitute beetroot with carrot, pumpkin or bottle gourd. Substitute cashew nuts/ walnuts with coconut.