Beetroot Coconut Burfi
Beetroot coconut burfi is a delicious, easy to make, and beautiful looking sweet dish. It is made with beets, coconut, and sugar. This beetroot coconut burfi is a perfect addition to any festival.
Valentine’s day is just around the corner, impress your loved ones with this velvety red burfi. This burfi looks very similar to red velvet fudge without adding any artificial colors.
Beetroot is a root vegetable used in many cuisines around the world. It is a versatile vegetable that is easy to add into your diet. It is packed with essential nutrients. Beetroots have been associated with numerous health benefits such as improving blood flow, lower blood pressure, and treating anemia.
The combination of beetroot and coconut is simply the best to relish. Coconuts give some texture and firmness to the burfi. I am sure non beetroot eaters will enjoy this burfi as well.
I still remember, my mom gave me 1 big box of these burfis when I went on a school trip and my friends enjoyed them a lot, even non beetroot lovers.
Table of Contents
Ingredients
- Beetroot
- Coconut
- Sugar
- Cardamom powder
- Milk powder
- Ghee
Beetroot Coconut Burfi Step By Step Recipe
Cook the beets in the pressure cooker for 3 whistles. You can cook the beetroots in boiling water until tender – it may take around 20-25 minutes. Let them cool completely.
Peel the beets with your hands, grate them, and keep aside.
Grease a tray or a plate with ½ tsp ghee and spread some ghee on the back of a measuring cup and set aside.
In a pan on medium heat, melt down ghee and add grated beets, coconut, and sugar. Once the sugar dissolves, add milk powder and cook the mixture for about 5 minutes, stirring continuously.
Add cardamom powder and let the mixture cook for about 3-5 minutes or until it separates from the pan.
Transfer the mixture to a greased tray and press the mixture with the back of a measuring cup – try to form 1/2 inch thickness of the mixture.
Using a sharp knife, cut the burfi in your desired shape and set aside to dry out completely.
Separate the burfi pieces carefully, flip the other side up and let them dry as well. Store them into an airtight container.
Variations
- If you don’t want to add coconuts then add 1.5 cup cooked and grated beets in the recipe. It may take 3-4 minutes extra to leave the sides of the pan while cooking.
- Milk powder gives some good flavor to the burfi. You can completely skip adding milk powder in the recipe as well.
- If you do want to add some milk, you may add 2-3 tbsp of milk and cook the burfi until it separates from the pan.
How Do I Store The Beetroot Coconut Burfi?
You can store the burfi for 10 days in an airtight container.
Store them in the refrigerator in an airtight container for 2 to 2.5 weeks.
How To Serve The Beetroot Coconut Burfi?
These Burfis can be served on any festive season and are great additions to any festival.
Serve this burfi to kids as it has a fabulous attractive color, without any artificial colors.
It makes a perfect travel snack as they have a very good shelf life. It gives instant energy when traveling.
Diwali Snacks Recipes
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Beetroot Coconut Burfi
Ingredients
- 1 cup Beetroot 2 medium, cooked and grated
- 1/2 cup Coconut shredded, fresh or frozen
- 1 cup Sugar
- 1/4 tsp Cardamom powder
- 2 tbsp Milk powder
- 1 tsp Ghee divided
Instructions
- Cook the beets in the pressure cooker for 3 whistles. You can cook the beetroots in boiling water until tender – it may take around 20-25 minutes. Let them cool completely.
- Peel the beets with your hands, grate them, and keep aside.
- Grease a tray or a plate with ½ tsp ghee and spread some ghee on the back of a measuring cup and set aside.
- In a pan on medium heat, melt down ghee and add grated beets, coconut, and sugar. Once the sugar dissolves, add milk powder and cook the mixture for about 5 minutes, stirring continuously.
- Add cardamom powder and let the mixture cook for about 3-5 minutes or until it separates from the pan.
- Transfer the mixture to a greased tray and press the mixture with the back of a measuring cup – try to form 1/2 inch thickness of the mixture.
- Using a sharp knife, cut the burfi in your desired shape and set aside to dry out completely.
- Separate the burfi pieces carefully, flip the other side up and let them dry as well. Store them into an airtight container.
Notes
- If you don’t want to add coconuts then add 1.5 cup cooked and grated beets in the recipe. It may take 3-4 minutes extra to leave the sides of the pan while cooking.
- Milk powder gives some good flavor to the burfi. You can completely skip adding milk powder in the recipe as well.
- If you do want to add some milk, you may add 2-3 tbsp of milk and cook the burfi until it separates from the pan.
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