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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
minutes
Cook Time:
30
minutes
minutes
Total Time:
40
minutes
minutes
Servings:
12
pieces
Calories:
186
kcal
Ingredients
▢
1
cup
Beetroot grated
▢
1
cup
Coconut grated
▢
1.5
cup
Sugar
▢
¼
cup
Ghee
▢
2
tbsp
Cashews
▢
1
tsp
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:
1
g
|
Calories:
186
kcal
|
Carbohydrates:
27
g
|
Protein:
1
g
|
Fat:
9
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
10
mg
|
Sodium:
3
mg
|
Potassium:
52
mg
|
Fiber:
1
g
|
Sugar:
26
g
|
Vitamin C:
1
mg
|
Calcium:
3
mg
|
Iron:
1
mg
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