Soak red kidney beans for 5 to 6 hours.

Transfer red kidney beans to a mixer and make a smooth paste out of it. Use 1 to 2 tablespoon water if needed.

Heat clarified butter (ghee) in nonstick pan.

Add red kidney beans paste into it.

Mix it constantly and cook on low medium flame until ghee separates and color changes (about 25 minutes).

Roast milk powder in a nonstick pan on low flame.

Mix the roasted milk powder into the red kidney beans mixture.

Make sugar syrup by combining sugar and beetroot juice in a pan and cooking for 4 minutes.

Add sugar syrup into red kidney beans halwa mixture.

Cook halwa in low flame and stir constantly until it thickens in consistency.

Switch off gas.

Add cardamom powder, vanilla extract, and cocoa powder.

Mix it well and transfer this mixture into greased plate.

Press them gently.

Let the fudge/barfi set for 2 hours.

Garnish with silver leaves and cut in square pieces.

Store it in airtight container in refrigerator for 8 to 10 days.

Serve Red Kidney Beans Barfi along with other sweets.