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    Home » Recipes » Blogging Marathon » Beetroot Coconut Burfi| Preeti turbo Chop Review

    Beetroot Coconut Burfi| Preeti turbo Chop Review

    Posted on Oct 12, 2017 · Last Updated on Jan 22, 2022 by sharmila kingsly

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    Beetroot Coconut Burfi Recipe

    Beetroot Coconut Burfi Recipe with step by step photos. Food plays an important role in all the festivals. Especially in India we consume a lot of sweets during festivals and indeed we take that as an excuse of eating sweets. So sharing today another burfi recipe which sure will tickle your taste buds.

    The toughest and the part which I hate most is the grating of the Beetroot and Coconut but with the new preeti turbo chopper is it made so easy. We get the veggies chopped in just few minutes. Hence I am loving it. Now let’s get started J

    Similar Recipes:

    • Carrot Burfi
    • Coconut Burfi
    Beetroot Coconut Burfi Recipe

    Beetroot Coconut Burfi Recipe

    Step by step Method with pictures: 
        1.    Peel the skin of the beetroot and chop them into pieces. Add them to Preeti Turbo chop and crumble into small pieces. Alternatively you can grate the beetroot and use them
    Step 1 - Beetroot Coconut Burfi Recipe

     2.    Grate the beetroot and coconut and set aside. Grease a pan with ghee and set aside. In a Pan add in ghee.

    Step 2 - Beetroot Coconut Burfi Recipe

     3.    Once the ghee melts add in the grated beetroot and coconut and keep frying. Cook till the raw smell of the beetroot is completely gone and the beetroot is completely cooked.

    Step 3 - Beetroot Coconut Burfi Recipe

    4.    Add in the remaining ghee if any .Now add in the sugar and keep cooking.

    Step 4 - Beetroot Coconut Burfi Recipe

    5.    The sugar will melt and the mixture will true glossy.

    Step 5 - Beetroot Coconut Burfi Recipe

     6.    Continue cooking until the mixture thickens and starts leaving the sides of the pan.   Now switch off the flame and transfer them to the greased pan and while it is still hot draw patterns to cut the burfi .Once it cools down remove from the greased pan and store in airtight containers.

    Step 6 - Beetroot Coconut Burfi Recipe
    Happy Diwali dear all J
    Beetroot Coconut Burfi Recipe

    Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM

    Beetroot coconut Burfi
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    Beetroot Coconut Burfi

    Beetroot Coconut Burfi is an easy burfi recipe made with betroot ,coconut and sugar. It has a lovely colour which makes it look so appealing.
    Prep Time5 mins
    Cook Time15 mins
    Total Time20 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Calories:
    Author: sharmila kingsly
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    Ingredients

    • Grated Beetroot – 1 cup
    • Grated Coconut – 1 cup
    • Sugar – 2 cup
    • Ghee – 2 tbsp
    • Cardamom powder a pinch

    Instructions 

    • Peel the skin of the beetroot and chop them into pieces. Add them to Preeti Turbo chop and crumble into small pieces. Alternatively you can grate the beetroot and use them
    • Grate the beetroot and coconut and set aside. Grease a pan with ghee and set aside. In a Pan add in ghee.
    • Once the ghee melts add in the grated beetroot and coconut and keep frying. Cook till the raw smell of the beetroot is completely gone and the beetroot is completely cooked.
    • Add in the remaining ghee if any .Now add in the sugar and keep cooking.
    • The sugar will melt and the mixture will true glossy.
    • Continue cooking until the mixture thickens and starts leaving the sides of the pan.
    • Now switch off the flame and transfer them to the greased pan and while it is still hot draw patterns to cut the burfi .Once it cools down remove from the greased pan and store in airtight containers.

    Notes

    • Stays good upto a week.
    •  Make sure you draw patterns when it is hot else you will not be able to do.
    Keyword Beetroot Burfi, Beetroot Coconut Burfi, Coconut Burfi
    Tried this recipe?Mention @happietrio or tag #happietrio
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