Layered Beetroot - Carrot Halwa/Burfi/Fudge

For the beetroot layer: In a pressure cooker, add ghee and when it heats up add grated beetroot. Fry on low by continuously turning the mixture up and down.

Fry till the raw smell disappears. Now add ½ cup of water and place the lid. Pressure cook for 1 whistle. Let the pressure settle down.

Add sugar, cardamom powder and milk. Cook on high by turning the mixture frequently till the halwa starts to thicken. Turn off the flame and set aside.

For Carrot Layer: Replace beetroot's with carrots in the above and make halwa.

For Layering:

Grease 9 x 5 baking tray or line plastic foil or use greased silicone rectangle or square mould. Take half of carrot halwa and layer it neatly and evenly. Now add beetroot halwa and layer it evenly.

Now add remaining carrot halwa and layer it neatly.

Leave this in the fridge for 2-3 hours for best results. (I was running out of time so could not shape the fudge neatly). If you leave the halwa to set in fridge overnight you can cut into desired shapes.

Garnish: Add a tablespoon of ghee to a kadai or a heavy bottom cooking vessel and drop in silvered almonds. Fry till light brown and set aside.

Now gently roll silver leaf on fudge and then add chopped pistachio and silvered almonds.

If you want to serve hot, then microwave for 20 seconds before serving or else serve cold with ice cream or gulab jamuns.