Recipe Submitted by : Purva’s Food Funda (Mumbai, India)

Ingredients :

Grated Beet root – 1 cup
Scraped fresh coconut- 2 cups ( when you measure it, fill as much as possible scraped coconut in the cup by pressing)
Sugar- 2 ½ cups ( if you like more sweeter, you can use 3 cups)
Powdered sugar – 2 tsp
Green cardamoms powder- 1 tsp
Milk with cream- 1 cup
Clarified butter (desi ghee)- 1 tsp

Method :

  • Wash and peel the beetroot. Grate it & grind coarsely.
  • Scrap the coconut, take only white part.
  • Put beetroot crush, scraped coconut, milk, sugar in large non-stick pan and mix well.
  • String continuously for 15-20 minutes on medium heat or till the mixture reduce, thick and separate from pan edge.
  • Add green cardamoms powder and sauté for 2 minutes.
  • Remove from heat and add the powdered sugar and mix well.
  • Grease a plate or square tray with the ghee and pour in this mixture and spread evenly as fast as possible with the help of plastic paper.
  • Cut in to diamond shape
  • Cool and store in airtight container.
  • Fresh coconut has a short life, so consume the burfi as soon as possible or store in refrigerator.
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