Beetroot Coconut Burfi
This beetroot and coconut burfi is a delicious, easy to make, and beautiful looking sweet dish.
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.