Beetroot Cashew Dessert Sandwich

While making beetroot barfis, I realized that cashew nuts go very well, not just because of their color but also because of their flavors. So I decided to create this dessert where sweet gooey beetroot barfi is sandwiched between crispy not so sweet cashew slices.

Beetroot & Cashew Nut Dessert Sandwich


  • Beetroot 1/2 kg
  • Milk 250 ml
  • Sugar 1/2 cup
  • Khoya 1/2 cup
  • Ghee 1 tbsp
  • Cardamom and nuts as per choice
  • Cashew nuts 100 gms
  • Sugar cup
  • Water cup
  • Serves 5-6


Step 1 Making Beetroot Barfi

  • Wash, peel and grate the beetroots
  • Put the grated beetroot with 250 ml milk in a thick -bottomed pan, cover and cook on a medium heat
  • Once the beetroots are cooked, add sugar and let it cook in the open pan on medium heat till all the milk and water evaporates
  • Now add khoya, mix well (grate the khoya, it will get mixed well)
  • Keep cooking and stirring, till the mixture solidifies, starts to leave side (keep a close at this stage, the mixture can burn or stick to the pan)
  • Add ghee, cardamom powder, nuts and mix well

Step 2 Making Cashew slices / kaju katli

  • Dry roast the cashew nuts in a pan and let them cool
  • Grind them to a paste in a grinder
  • In a pan put sugar and water and make a sugar syrup, it has to be thick, 2 strings thick
  • Now add the cashew powder in the sugar syrup and it will become like a dough
  • Spread this on a greased tray, this layer has to be very thin (1/4 the thickness as compared to beetroot barfi)
  • Let it cool and set

Step 3 Assembling the sandwich

  • With the help of a cookie cutter, cut equal pieces of beetroot barfi and cashew barfi
  • Be careful while cutting the cashew pieces as they may break
  • Now place a beetroot barfi piece between two cashew barfi pieces and press them gently to make a sandwich
  • Repeat with rest of the pieces