Beetroot and Coconut Burfi Recipe
Beetroot and Coconut Burfi recipe with step by step pictures. This recipe is made using grated beetroot and coconut. It is a different and simple recipe for festival season.
Ingredients
- 1 cup Beetroot grated
- 1 cup Coconut grated
- 1.5 cup Sugar
- ¼ cup Ghee
- 2 tablespoon Cashews
- 1 teaspoon Cardamom Powder
Instructions
- Heat ghee in a pan, add in nuts and fry till golden.
- Add in beetroot and coconut and mix well. Stir fry this for 5 mins till raw smell leaves from the beets.
- Now add in sugar and keep mixing, the sugar will melt and the mix will get thick. Keep mixing.
- Once the mix starts to leave the sides, add in cardamom powder and mix well.
- Spoon this in a greased tray and spread evenly.
- Let it set, cut it into squares.
- Remove it and serve.
Nutrition
Nutrition Facts
Beetroot and Coconut Burfi Recipe
Serving Size
1 g
Amount per Serving
Calories
186
% Daily Value*
Fat
9
g
14
%
Saturated Fat
7
g
44
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
10
mg
3
%
Sodium
3
mg
0
%
Potassium
52
mg
1
%
Carbohydrates
27
g
9
%
Fiber
1
g
4
%
Sugar
26
g
29
%
Protein
1
g
2
%
Vitamin C
1
mg
1
%
Calcium
3
mg
0
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.