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Traditional Indian sweet made with beetroot and coconut milk
Published On: 03 Sep 2006
for more details, click the name of the ingredient
tamil: Mundhiri Paruppu / Andiparippu
malayalam: Andiparippu / Kashuvandiparippu / Parangi Andi
kannada: Godambi / Geru Beeja
Bengali: Hijli Badam
Konkani: Cajjubi / Caaju / Moyi / Kazu
Oriya: Kaju / Lanka Ambumanji / Kajubadam
hindi: Cheeni / Shakkar
malayalam: Elakkaya / Elakka
telugu: Yalakulu / Elaichi / Yaalakkaya / Yealak-Kayulu
kannada: Yalakki / Yelachi
hindi: Choti Elaichi
Bengali: Elach / Garate
Gujarati: Elcho / Elaychi
Konkani: Kalo Elu / Yelo
Marathi: Eachi / Masala Welchi / Veldoda / Velchi
Oriya: Aleicha / Gujuratie / Alaichi
Kashmiri: Aa / Lbuduaa
Urudu: Ilaychi / Elaisi
Grate beetroot and keep aside.
Fry cashews in 2 tsp of ghee and keep aside.
Mix maida with coconut milk and keep aside.
Heat ghee in a pan.
Add grated beetroot and keep stirring.
Add little water if required.
Keep frying until beetroot is cooked.
Add the maida mixture to beetroot and stir well.
After it comes to a boil, add sugar.
Let it boil well until the beetroot gets a jam-like consistency.
Remove from flame.
Add fried cashes and cardamom powder.
Top with additional ghee and serve.
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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