By crackling the coconut into small pieces and convert it to well grated .
Rinse, peel and grate the beetroots. You can either use a handheld grater or a food processor to grate the beetroots.
Ghee pour in a pan and put cardamom, cinnamon and clove stirring constantly until it gives a nice smell . Now add grated beetroot in a thick bottomed kadai or pan.
Mix coconut and cook the grated beetroot and add milk mixture on a low to medium flame.
The milk will boil add sugar and condensed milk froth whilst cooking. Continue to cook and keep stirring often
When almost 75% to 80% of the milk has reduced, Stir and continue to simmer the Aluva till its almost done.
Add the cashews
Stir and continue to cook till the milk has evaporated
Serve beetroot Aluva hot or warm. You can also refrigerate the Aluva for 3 to 4 days and then while serving, just warm the Aluva.
I am serving this Beetroot Aluva with 💓 shaped purika.
