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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.
5 from 1 vote
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 pieces
Calories: 186kcal

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

Serving: 1g | Calories: 186kcal | Carbohydrates: 27g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 10mg | Sodium: 3mg | Potassium: 52mg | Fiber: 1g | Sugar: 26g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
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