Cuisine Style: South India | Cooking Time: 25 minutes | To Serve: 4 | Type: Innovative Sweet

This Beetroot coconut burfi from our innovative kitchen is unique in nature, vibrant in color, yummy in taste and finally “YES” for healthy. This less used ghee sweet would definitely make you to eat fullest of your tummy. Excite your taste buds with Beetroot coconut burfi, your eyes as well.

Ingredients

• Beetroot - 1 cup [Finely grated]
• Coconut - 1 cup [grated]
• Sugar - 1 ½ cup
• Water - 1 cup
• Grated carrot - 2 tbsp
• Cardamom powder - 1/2 tbsp
• Saffron - 1 tbsp
• Milk - 2 tbsp
• Cashew nut grated - 3 [fried in ghee]
• Grated Pistachio - 1 tbsp
• Ghee - 6 tbsp

Preparation

• Heat pan with ghee add grated coconut and sauté till the moisture out
• Heat another pan with ghee then add grated beetroot and carrot and sauté for 3 min
• Heat pan with 1 cup of water and 1 ½ cup sugar. Once it’s boiled well and bubbles come like string consistency adds coconut then stir continuously. Then add beetroot, carrot and ghee then mix well.
• Heat 2 tbsp of milk. Once it’s boiled cut off heat then add 1 tbsp of saffron then mix well.
• Pour saffron milk in beetroot mixture and mix well then add grated cashew nut, cardamom powder and stir continuously
• Once moisture out from the mixture and mixture come out together turn off flame and transfer to this in a ghee greased tray. Spread out the mixture evenly. Sprinkle ghee and crushed pistachios and leave it cool
• Once it’s set and cut this into diamond or square shape and keeps it in airtight container.

Note

• Use fine holed grater

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