Carrot Beetroot Sweet Balls

• 1 Tablespoon Ghee (Clarified Unsalted Butter)
• 1-1/2 cup Grated Carrots
• 1/2 cups Grated Beetroot
• 5 cups Full Fat Milk
• 1/2 cups Condensed Milk
• 1/4 Tablespoons Cardamom Powder
• 6 whole Cashews, Broken Into Pieces
• 1/2 cups Desiccated Coconut

1. Heat ghee in a heavy-bottomed pan over medium heat. Add grated carrot and beetroot, saute for 2 minutes. Add milk and condensed milk, and cook for at least 15 minutes, stirring constantly, until mixture has thickened and reduced, and water from vegetables has cooked off. Taste and adjust sweetness, adding more condensed milk or sugar to taste, once again stirring well for 5-10 minutes until thick.
2. Turn off heat and add cardamom powder. Allow to cool. (At this point, you have halwa or pudding, and can serve this hot.)
3. Once cooled to room temperature, shape into balls and add cashew pieces. Freeze for 5 minutes to allow them to set. Spread coconut on a plate and coat balls with coconut.

butter, carrots, grated beetroot, milk, condensed milk, ubc, cashews, desiccated coconut

Taken from tastykitchen.com/recipes/desserts/carrot-beetroot-sweet-balls/ (may not work)