- 11/2 cups fresh scraped coconut ( only white portion of the coconut should be taken)
- 1/2 cup beet (1 medium sized beet yields about 1/2 cup grated beet)
- 1 cup sugar ( adjust to individual taste. Please note beet also has its own sweetness)
- 10 to 12 cashews
- 4 to 5 tsp milk powder ( I used Nestle)
- 1/4th cup milk
- 1/4th tsp cardamom powder
- 1 tsp ghee to grease a plate and to grease a rolling pin
- Grind cashews to a fine powder then add milk powder and milk and grind to make a smooth paste.Keep aside.
- Wash the beet , cut off the edges. Slice the beet into half and keep it with cut side up in a small vessel with just a little water to prevent it frm drying and pressure cook untill steam is released twice (for 2 whistles)only. Once the pressure settles down, take out the beet from pressure cooker and peel it.
- Grate the beet and grind it along with fresh coconut coarsely so that the mix is even. DO NOT ADD WATER.
- Transfer the coconut mix, cashew paste into a nonstick/ ceramic pan, add sugar and mix well. Switch on the gas and keep stirring on low to medium flame. The mix will first liquify and then it’ll start becoming thick.
- This will take about 15 to 20 minutes. When the mixture thickens it’ll start leaving sides and gather towards the centre. Add cardamom powder and mix well. Switch off the gas.
- Transfer the mix onto a greased plate placed upside down. With the help of a greased rolling pin ( or you can use a greased plastic sheet/ butter paper) roll/ flatten the mix into a layer of thickness of your choice.
- Cut it into desired shape with a greased knife when warm but separate the vadis only when totally cool and dry. Transfer to an air tight container.
- A check to see if the mix is ready to be removed from heat is, after the mix starts leaving sides , take a pea sized portion of the mix aside ( be careful the mix will be hot) and press between fingers when its easier to handle.
- If the mix sticks to the fingers it means it needs to be cooked AND if you can roll the mix without sticking to the fingers it means the mix is ready to be transfered to a greased plate immediately.
- Since fresh coconut is used the vadis should be referigerated.
- The colour of the vadis seen in the image is when just cooled and cut. As the vadis dry totally the colour changes to a lighter shade.
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