Beetroot Burfi

Beetroot burf is simple yet it is classic dessert prepared in less time. Almost it varies little from coconut burfi. We can do this at home with simple ingredients available at home. As beetroot has its own color and sweetish flavor it adds an additional richness to this recipe. I love to eat the burfi hot, as I do not have patience to wait until it cools off :).

Preparation time: 15 mins
Cooking time: 20 mins

Ingredients:

Beetroot- 2 cup (grated)
Coconut - 1 1/4 cup (grated)
Sugar - 2 1/2 cup
Ghee - 5 tablespoon
Cardamom powder - 1 teaspoon

Preparation Method:

1. Grease tray with butter or ghee and keep it aside.
2. Wash, peel the skin and grate beetroot. Grate using small hole in grater.
3. Grate fresh coconut and keep it aside.
4. Heat 3 tablespoon of ghee in a thick bottom pan / kadai and add grated beetroot and saute well in medium flame until beetroot turns little soft.



5. Add grated coconut and mix well until raw smell of beetroot and coconut vanish off.

 

6. Now add sugar, cardamom powder and mix well until beetroot mixture foaming up.



7. Add remaining 2 tablespoon of ghee and stir-as-wet evaporates and thick consistency is formed. Make sure when you take small portions of mixture outside, you can make balls out of it. It is the right consistency and indication to switch off the flame.



8. Pour the consistency to greased tray and press the mixture with spatula tightly. Allow it to cool for 10 minutes. With the greased knife cut into square shaped burfi.



9. Once it is cooled off completed, you can cut into pieces and serve by adding badam/ cashew over it.