Ingredients

• 1 Large Beetroot
• Half a cup of Sugar
• Half a cup of Corn Flour
• Some Cardamon Powder
• Some Ghee
• Some chopped Cashews
• Some chopped Almonds (optional)
• Some Sesame Seeds (optional)

Instructions

1. Wash 1 Large Beetroot and then remove the peel.
2. Cut it into small pieces.
3. Add the pieces into a blender.
4. Add some Water.
5. Blend it into a paste.
6. Strain the paste into a bowl. We do not need pulp for this recipe.
7. Put a pot on the stove over low heat and pour this mixture into it.
8. Now add half a cup of Sugar.
9. Stir frequently until all of the Sugar has melted.
10. Add half a cup of Corn Flour into a bowl.
11. Add some Water and mix it into a runny paste.
12. Rub Ghee on the inside of the dish you will use to keep the Musket.
13. Sprinkle some chopped Cashews on the bottom of the dish.
14. Sprinkle some chopped Almonds on the bottom of the dish (optional).
15. Sprinkle some Sesame Seeds on the bottom of the dish (optional).
16. Add some Cardamom Powder and mix thoroughly.
17. While mixing, add the Corn Flour mixture we made earlier into the pot that has the Beetroot mixture.
18. Stir in 2 tbsp of Ghee.
19. Now add some chopped Cashews and mix thoroughly.
20. Pour this mixture into the dish we prepared earlier.
21. Spread the mixture evenly using a spoon.
22. Let this Musket mixture cool down.
23. Now refrigerate for about 2 to 3 hours.
24. After refrigerating, flip the Musket upside down and cut into squares.

Photos