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

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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

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

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.

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

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

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.

Happy Diwali dear all J

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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

Cook Time15

Total Time20

Course: Dessert

Cuisine: Indian

Servings:

Calories:

Author: sharmila kingsly

Standard 1 cup measures 240 ml

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

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Beetroot Coconut Burfi

Ingredients

Instructions

Notes

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