Thursday, October 27, 2016

Beetroot and Coconut Burfi

I have been putting off making my deepavali snacks for such a long time. After some motivation from some work colleagues, I started to search for some easy recipes to make. I saw this recipe from the blog Yummy Tummy and feel in love with it. The deep and rich colors of beetroots were so enticing that I couldn’t wait to start making these bite sized gems.

The burfi was quick and easy to make, and my colleagues enjoyed it!

Beetroot and Coconut Burfi
Yeilds: 36 bite size pieces


Beetroot- 2 cup grated
Coconut - 2 cup grated
Sugar - 2 ¾  cup (reduce according to taste preference)
Ghee - 1/2 cup
Cashews - 4 tablespoons
Cardamom essence – few drops


  • Grease a square tray or a flat plate, and set aside.
  • Heat ghee in a pan, add in nuts and fry till golden.
  • Add the beetroot and coconut to the pan. Stir fry for 5 mins till raw smell leaves from the beets.
  • Now add the sugar and keep mixing, the sugar will melt and the mixture will get thick. Keep stirring.
  • Once the mixture starts to leave the sides of the pan, add in cardamom essence and mix well.
  • Spoon the mixture in a greased tray and spread evenly.
  • Let it cool down and set. Then cut it into squares.
Using a grater to grate the beetroots.

Frying the grated beetroot and grated coconut in ghee.

Adding in the sugar.

The mixture becomes watery after adding the sugar, keep stirring.

Keep stirring until the mixture becomes thick and ghee oozes out.

Spread the mixture evenly in a greased tray. And let it cool down.

Cut into bite sized pieces.

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