Beetroot Coconut Burfi is a vibrant and delightful Indian sweet that’s perfect for festive occasions or as a quick homemade treat. It brings together the earthy sweetness of beetroot, the soft texture of coconut, and the richness of ghee and roasted nuts, creating a unique flavour and a beautiful natural colour that stands out on any mithai platter.
This colourful twist on traditional coconut burfi is not only eye-catching but also incredibly easy to make with...
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Heat the ghee in a heavy-bottomed pan. Add the chopped nuts and roast them until golden and aromatic.
Add the grated beetroot and coconut to the pan. Sauté over medium heat for 4–5 minutes, allowing the raw smell of beetroot to disappear and the mixture to come together.
Mix in the sugar and stir continuously. Cook the mixture until it thickens and starts to leave the sides of the pan, with ghee releasing from the edges.
Transfer the mixture to a greased tray or plate. Flatten it evenly using the back of a spoon or spatula.
While still warm, make light cuts in the mixture to shape your burfis.
Garnish with melon seeds or slivered almonds, pressing them gently into the surface.
Allow it to cool completely before cutting and serving.
Use fresh coconut for a more authentic flavor, but desiccated coconut works well too.
Ensure the beetroot is finely grated to help it cook evenly and blend well with the coconut.
Grease the tray or plate well to prevent the burfi from sticking.
Can I use oil instead of ghee?
Ghee adds a rich flavor to the burfi, but you can use a neutral oil if you prefer. However, the taste may differ slightly.
Can I use jaggery instead of sugar?
Yes, jaggery can be used as a healthier alternative to sugar. It will also give the burfi a deeper, caramel-like flavor.
How long can I store the burfi?
The burfi can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Can I skip the nuts?
Yes, you can skip the nuts if you have allergies or prefer a nut-free version. The burfi will still taste delicious.
What can I use for garnish if I don't have melon seeds or almonds?
You can use pistachios, edible silver leaf, or simply leave it plain without garnish.
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