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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
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Festival Sweets
Cuisine Indian
Servings 12 pieces
Calories 186 kcal


  • 1 cup Beetroot grated
  • 1 cup Coconut grated
  • 1.5 cup Sugar
  • ¼ cup Ghee
  • 2 tbsp Cashews
  • 1 tsp Cardamom Powder


  • 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 Facts
Beetroot and Coconut Burfi Recipe
Amount Per Serving (1 g)
Calories 186 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 7g44%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 10mg3%
Sodium 3mg0%
Potassium 52mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 26g29%
Protein 1g2%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword burfi, festival sweets
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